Add the kettle chips into a large bowl and shake in sugar, paprika, 1 tsp onion powder, and 1 tsp garlic powder. Gently toss that together until incorporated. Line a baking sheet with aluminum foil and add the seasoned chips evenly on the baking sheet. Then, shake over the tomato bouillon and malt vinegar. Gently toss that together with the chips. Bake the chips in the oven at 300°F for 8 minutes. Once the chips are done, set them aside.

In a bowl add softened cream cheese and sour cream. Mix that together until combined. Next, add in ketchup, hot sauce, 1 tsp garlic powder, 1 tsp onion powder, worcestershire sauce, salt, and black pepper. Mix that together until combined. Then, add in the freshly shredded cheddar cheese and fold the cheese into the creamy mixture until incorporated. Transfer the dip into a small greased baking dish and garnish the top with some paprika and black pepper (optional). Bake it in the oven at 375°F for 30 minutes.

Once the dip is done garnish it with some of the chips crushed up. Use the chips to eat the dip and enjoy!