This is a truly unique chip. To begin with, it's the softest chips I've seen on the market. I expected it to behave like a clay chip when baked, not to melt. I was mostly right. It warped a tad bit, but did well with retaining its shape and colors.

Here's the coolest thing: After cooking, it smells just like a crayon! So I have to guess that it uses some of the same materials that you find in a Crayola. I tested this by using it to mark on my office walls. It works. :-(

This Blue Chip held up very well compared to other clay chips. A pattern is starting to develop that makes sense when you think about clay chips. The "harder" ones are not "cooking" as much as the softer clay chips.

This pattern follows then preferences of "chip junkies" like myself when talking about clay chips. A little bit "soft" is good, so that the edges round off a bit, and you can "feel" that the chip is clay. This particular Blue Chip is harder than, say, the Nevada Jack mold. This is consistent with how that chip looked after cooking... read on.

Here's the scoop of this story! This chip, and the other absolute cheapest chip of all chips on the market, are nearly indestructible! This chip show not even the faintest sign of being baked at 375°F! The color, shape, smell, and hardness were exactly the same as when the chip went into the oven.

Amazing. 6¢ ea.

Here's the other scoop! We now show you the MOST EXPENSIVE chip of the bunch, and it took the most damage! This chip puffed up like a muffin compared to the other clay chips (except the NJ Clay and Matsui clay, which looked similar).

There are two theories, neither of which are proven. One is that the "softer" of the clay chips "cook better." Another, less likely, reason is that blue chips cook better than green ones.

I explained above about the aroma that the clays let off. This chip was the strongest smell of any clay.

This chip behaved just like the clay chips, leading me to believe TPC.com's claim that they are clay. Good job TPC.com!

One note: Why would someone purposely make a real clay chip that so much resembles a fake clay 11.5 gram plastic chip?

This chip, at 3¢, is the absolute cheapest chip of all chips on the market, and appears to be nearly indestructible! This chip show not even the faintest sign of being baked at 375°F! The color, shape, smell, and hardness were exactly the same as when the chip went into the oven.

And the best thing is, I took this one out of my personal set because I didn't have any other sample. And now I don't have to replace it. :-)

* When I say "all chips on the market" I really mean to say "all chips on the market that any self respecting poker player would use with good conscience and still retain good face in front of other players whether they be friends, family, or strangers; in other words, anything better than 'pokeno chips' or interlocking Hoyle chips."

This clay chip, although from the same manufacturer as the NJ Clay and the Fan of Cards, looks "in-between" those two in regards to "puffiness" and color change. It retained its overall shape, and the colors are still distinguishable, but it clearly took damage at 375°F.

My theory of different clays baking differently is reinforced here. See the double edgespots on the Martini Club? The darker spots held their shape, and the lighter ones puffed up more. I could show you better from the side of the chip, but man I am really tired.

Of all the other clay chips, this one puffed up the least. Again, my "blue cooks more than green" theory is disproved. Reinforced is my theory that the "softer" of the clay chips "cook better."

There is hardly any of the aroma that the other clays let off, and only a light amount of puffiness. The inlay baked a little brown, but didn't curl.

The plastic of this chip behaved like the other steel insert chips. It became glossy, melted towards the pan, and retained its color. The inlay curled up like a worm on hot Texas asphalt.

Of the plastic chips, this one is better built. No metal showed through (although I assure you it is there).

This chip puffed up like a muffin compared to the other clay chips (except the Paulson Clay and Matsui clay, which looked similar).

My theory that the "softer" clay chips cook more is strengthened with the NJ Clay. Of all of the Blue Chip manufactured chips, most people I know prefer the feel, look, and quality of this model.

This chip bubbled up in the middle and warped quite a bit. It didn't scorch as much as the Paulson or the NJ Clay. The pink and green edge spots puffed about the same amount.

The third of the ceramics, and first of only three chip manufacturers that make ceramics. This one behaved the same as the NJ ceramics. No change whatever to the chip structure, but the colors nearly faded away after one hour of baking. It also appears that Nefertiti got a sunburn?

* I should have used sun block SPF 140 on Nefertiti. I feel really bad for her. Being from the desert, I thought she could take it.

Although it's called "clay composite" buy the maker, this one behave exactly like plastic. In fact it was the softest plastic of the bunch and basically melted into a puddle in the bottom of the pan.

* I forgot to take a picture before I baked it...