Why are some potato chips extra crunchy and some soft? I used to think crunchy potato chips were more natural. But upon examination of some bags of potato chips, I have discovered some soft potato chips claim to be all-natural too.
Thank you in advance to all who reply 
I think my OP was straightforward enough. What exactly are you confused by ?
Somebody didn’t close the bag on a humid day.
Yeah, I don’t understand your OP either, because I’ve never noticed a difference between “crunchy” and “soft” potato chips.
I’m also not sure why you would think more crunchy means more natural, which in turn furthers my suspicion that I’m just missing something here.
What brands do you find crunchy, and what brands do you find soft?
-FrL-
I’m sure I’m not the only one here who has no idea what “soft” potato chips are… I’ve never seen or heard of potato chips that weren’t crunchy.
The OP may be asking about “regular” potato chips and “kettle-cooked” potato chips, which are cut thicker and fried until damn-near concrete.
Kettle chips are too much. I like my Jay’s regular old thin and crispy chips. No wavy or rippled or thick cuts and certainly no baked chips need apply.
That’s what I’m guessing, too. The regular chips are paper thin and are less crunchy than their “natural” or “kettle cooked” cousins.
Yes, thank you, I think that was probably it. Plus to add to my confusion I recently had a bag of potato chips that I now realize were kettle-cooked, but didn’t mention this anywhere on the bag.
There’s also Pringles, which is to potato chips what particle board is to wood.
Good analogy!
Thought so. Everybody is going for the kettle-cooked these days, and I can’t stand them. Too hard. They cut my gums, in fact. Just give me Tim’s, and I’m happy.
Tim’s chips are pretty hard, especially the plain kind. You mean there’s a variety of chips that are even harder?
(Also, are Tim’s available nationwide? The marketing led me to believe they were mostly a PNW thing.)
The thinner the cut, the less cooking is required, so with thin-cut chips they tend to be pale in colour; the production process is just about as much dessication as it is cooking, whereas with thicker ones, they need to be cooked for longer and they will darken - indicating that the chemical composition of the potato is being changed.