Crisps. Always, crisps

What snack would you eat right now?

Also known as ‘chips’ in the US and Australia¹, crisps are my go to snack.

Will Self is a fan. In his typical sesquipedalian style he has written about the ‘plangent crepitation’ experienced while consuming these ‘fried and friable foderols’. Basically, it’s the crunchiness that gets you. There’s little more disappointing in this world than a non-crunchy crisp.

What flavour? I’d rank the standard flavours as salt & vinegar > ready salted > cheese and onion.

Favourite S&V is Piper’s, a different flavour of vinegar. They claim it’s cider vinegar but whatever it actually is, there’s something a bit more mellow about these than the standard sodium acetate in some crisps.

Ready salted is the vanilla ice cream of the crisp world. Maybe not very exciting, but a crisp manufacturer has to be able to do this right. The crunch, the salt and the fat are a delightful combination that can also be experienced in good pork crackling, but without having to prep a pork roast first.

So while I’d normally put cheese and onion as third after ready salted, the exception is Fiddler’s Lancashire Cheese and Onion. These are currently my favourite crisps, though they are difficult to get hold of. Mrs S surprised me last Father’s Day with a whole box of them, much to our mutual delight. Hers in finally finding something I want², mine in having 24 bags of these fantastic crisps all to myself.

Many other flavours are available from Piper’s, Fiddlers, Kettle Chips and others. Mrs S is a fan of Fiddler’s black pudding and mustard. Black pepper is a great addition to any crisp. Pigs in blankets and chorizo get shout outs from some manufacturers. But for me, the ‘big three’ flavours from my childhood will likely never be supplanted.

1. Where what we call chips are known as ‘hot chips’. The colonials are so disappointing ↩︎
2. Apparently, I’m impossible to buy for. ↩︎