[mylife]

better made is a damn fine chip

[kiryandil]

"Extra Golden Brown And Delicious"

That's what we told the waitrons when we nearly burned one of their pizzas.   

[mylife]

Mmmmm... carcinogenic

[Yo-Yo]

better made is a damn fine chip

My favorite chips are Better Made Rainbow Dark chips.

[crz]

Get your taters, thin slice them on a slicer board, put a bunch of oil in a fry pan, and make your own chips.

[JonPreston]

No, with burnt chips, and for god’s sake stop loading the bottom of the bag with tiny, little bits I have to shake out in my hand and inhale.

[Bubba_Leroy]

I like Cajun style blackened fish and chicken. Whenever I overcook something on the grill, I say it is just Cajun style.

[Rural_Michigan]

Utz dark russets have been one of my favorites for awhile

[jimwatx]

I guess these people have never heard about carcinogenic:
Acrylamide
Polycyclic aromatic hydrocarbons (PAHs)
Heterocyclic amines (HCAs)

all of which form when carbs are heated to high temperatures. Anything burnt would be loaded with them.

[cableguymn]

I can over cook anything no problem. Don’t need to pay more to buy stuff that way

[Born to Conserve]

I always get my pizza “well done”.

[Rio]

[real saxophonist]

A long time ago at Domino's, the guy said, 'If it ain't burnt I ain't takin' it.'

So we ran it through the oven twice.

[freedomson]

You mean Better Made from Detroit?

[mware]

Mermite crisps,are great. Kind of taste like slightly overcooked potatoes chip.

[mykroar]

I love me some Toasty Cheez-Its.

[VTenigma]

Goes along with their burnt Starbucks coffee.

[dragonblustar]

I’ve been making burnt food for years. Who knew I was a head of the curve.

[Myrddin]

I don't eat many chips. For a "hot" snack, I prefer the Diamond roasted almonds dusted with ghost pepper or carolina reaper pepper.

[DarrellZero]

I don’t like burnt food. My mom used to burn everything. Yuck.

[Textide]

The Maillard Reaction is a real thing as far as flavor. Searing meats and veggies definitely has an impact on flavor. Potatoes seem to taste better with a little brown around the edges.