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Hal'S New York Kettle Chips, Sour Cream & Onion Kettle Cooked Potato Chips, Kosher, Gluten Free, 5 Ounce (Pack Of 12)

Hal'S New York Kettle Chips, Sour Cream & Onion Kettle Cooked Potato Chips, Kosher, Gluten Free, 5 Ounce (Pack Of 12)

Hurry! Only left 10 in stock

Regular price $61.25
Sale price $61.25 Regular price $87.50
SAVE 30%
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SKU

WBGROB07SBKDG8L

Product Type

Chips & Crisps


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Description

Hal'S New York Kettle Chips, Sour Cream & Onion Kettle Cooked Potato Chips, Kosher, Gluten Free, 5 Ounce (Pack Of 12)

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What ingredients are in Hal's New York Kettle Chips, Sour Cream & Onion flavor? A: Hal's New York Kettle Chips are made from high-quality potatoes and feature a delicious sour cream and onion seasoning. They are kosher and gluten-free, making them suitable for various dietary preferences.
  • Q: How many servings are in a 5-ounce bag of Hal's Kettle Chips? A: Each 5-ounce bag of Hal's New York Kettle Chips typically contains around 5 servings, depending on portion size. Check the packaging for specific serving size details.
  • Q: Are Hal's Kettle Chips suitable for gluten-sensitive individuals? A: Yes, Hal's New York Kettle Chips are gluten-free, making them a great snack option for individuals with gluten sensitivities or celiac disease.
  • Q: What makes Hal's Kettle Chips different from regular potato chips? A: Hal's Kettle Chips are kettle-cooked, which gives them a thicker and crunchier texture compared to regular potato chips. This cooking method enhances the flavor and provides a satisfying crunch.
  • Q: How should I store Hal's New York Kettle Chips to keep them fresh? A: To maintain the freshness and crunchiness of Hal's Kettle Chips, store them in a cool, dry place, and keep the bag sealed tightly after opening.
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