Deep River Krinkle Sour Cream

Deep River Krinkle Sour Cream is a crinkle-cut potato chip with a sour cream flavor. The ridged cut gives each chip a sturdier bite than a flat slice, and the ridges hold more seasoning. Chips in this style usually taste of tangy dairy, a little salt and a faint onion-and-herb note, with a creamy finish that fades quickly, so it's easy to keep reaching for another. The ridges also make these chips good for dipping. Because the chip already carries a sour cream tang, plain or lightly seasoned dips like French onion, smoked salmon spread or guacamole tend to work better than strongly acidic salsas, which can overpower the seasoning. They also go well next to a deli sandwich, a burger or grilled sausages, where the creaminess offsets rich, smoky meat. For drinks, a snack like this suits crisp, lightly bitter beers. A pilsner, a helles lager or a dry cider cuts through the coating on the palate and resets it between bites. Serve those styles cold, around 4 to 7°C, in a tall pilsner glass or a straight-sided pint glass. Hop-forward pale ales also work, since their bitterness contrasts with the sour cream tang. Serve the chips from a bowl rather than the bag so the ridges stay intact, and reseal the pack once it's open so the chips stay crisp.