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Mar 13, 2014 02:16 PM

Who makes the best duck fat potato chips? (Hint: The Marshal)

I think the answer is The Marshal.

Crisp, crunchy, perfectly salted and redolent with rich ducky goodness.

My only complaint -- more like an observation than a complaint, really -- is that they are a bit on the thin side.

A millimeter thicker and these would be the perfect comfort food, or food for anyone who's sporting a BAC > 0.08.

(And if you're lucky enough, they often have "duck pot pie" as a special, which if it's available when you visit, you should seriously consider ordering.)

That's my nominee.


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  1. I am a fan of none of the duck fat chips. They use table stock potatoes instead of chipping potatoes, hence too dark, and absorb too much of the oil. Pennsylvania lard chips, almost extinct are awesome. They used to be the most popular chips in the Amish country. Martins I think still makes them ( they taught Cape Cod how to make them with vegetable oil) and a revolution in chips started. But lard chips have so much flavor. Utz still has one but only available in Pa.

    3 Replies
    1. re: foodwhisperer

      l've definitely bought Utz chips made with lard at a few places here in town...?

        1. re: Monica

          l think the last place l bought them was at the A&S market ["We Have Grab and Go's!"] on the SE corner of Allen and Stanton. Look for the ones called "Grandma Utz."

    2. My answer is a little place in Hell's Kitchen, on 10th and 45th (Hint: The Marshal)

      Had it on Wednesday finally and yes, thin but quite nice. And a very good burger to boot.

      3 Replies
      1. re: Ziggy41


        We might've been there at the same time ...

          1. re: Ziggy41

            Nope. Was there at 4.

            Maybe someday ...