I did a double take when I saw these chips at the Willy Street Coop as I'd never seen a genuine potato chip from The Good Crisp Company, only their shaped and formed potato paste Pringles-like crisps. This was the third salt & vinegar chip I'd either run into or been given in fairly short order. My luck was in. I am struggling to recall if I've encountered a crinkle cut salt & vinegar chip previously. This could be a first.
The Good Crisp Company has an origin story at their website but it's short and sweet. An Aussie named Matt devised canister snacks without a bunch of allergens and that's about it. They are made in Malaysia while the cheese balls and real potato chips are made here in the United States. It is a miracle of modern technology that the crisps can be shipped thousands of miles yet arrive here in the Midwest mostly intact.
My phone's camera has unreliable white balance so know that the chips were a bit more yellow than seen here. There were occasional brown spots, usually along the edges. The wrinkles were fairly large with lots of space between. A whiff revealed oil as the most prominent aroma followed by potato and then a hint of vinegar.
Throwing a couple into my maw, I found that they had a nice crispiness along with a slight crunch. There was a bit more salt than on your average chip and, most importantly, these babies had a potent vinegar tang that had a slight vinous taste to it. Once it dissipated a bit, I could taste a lovely, earthy potato flavor underneath.
I found these chips to be excellent. More than once I could be seen stuffing them into my mouth and reveling in acetic acid gluttony. Not being good at math, I can only hypothesize that the crinkle cutting produces more surface area for the magic vinegar powder to reside on, hence the big tang.
No comments:
Post a Comment