King Crisps - Cheese and Onion Flavour Crisps from Ireland 25 x 25g

Product Information

The front of this Tayto cover says, “The original Irish crisp”, but I’d be surprised if these were the ingredients used in the 1950s. In 1980, Largo Food’s CEO, Raymond Coyle, was supplying Tayto with potatoes which he grew on his family farm just outside Ashbourne, Co Meath. Today, he owns the company! Pringles are very different and are as natural as they taste. The main ingredient is “dehydrated potatoes”, which is formed into the concave shapes using corn flour. These also have rice flour and wheat starch. In addition to MSG and dextrose, these have more flavour enhancers in the form of disodium guanylate and disodium inosinate, which aid the perception of a savoury flavour. Irish brothers Sean and Martin Clinton have set out to make the best crisps when they dreamt up Clintons Crisps 3½ years ago, and they’re so convinced they’ve done it that they’ve put “world’s best crisps” on the front of the bag. Video: Alan Betson

The process begins with potatoes getting loaded into a drum and spun around on something similar to a giant emery board to take off excess skin or imperfections. Once smooth, they travel up a conveyor belt and into a huge weighing scale that stops when it reaches the required weight. At the same time the rapeseed oil is heating in what looks like an ogre’s bath. Once it reaches the right temperature, the giant weighing scale starts spitting out potatoes, which go flying into a circular machine, cutting them into slices between 50-70 thousands of an inch, and spinning them out and into the oil below like tiny frisbees. Clintons have been farming potatoes in Skerries, in north Co Dublin, since the 1700s. Martin Clinton took over from his father, who took over from his, while brother Sean went to college to study food science. Growing up the boys were put to work early. After this comes what will from now on be referred to as the flavour tunnel. The crisps have risen up a conveyor belt and wait in a clear plastic box. Once the lab results are clear, a button is pressed, the flavour tunnel starts to spin, and an airborne mist of salt and vinegar shoots up your nose. It’s the best possible thing you could have shoot up your nose.There are three parts which make crisps as moreish as they are. "There's the salt burst flavour that first hits you in your mouth", explains Bouchier-Hayes. "The next thing would be the fat, that would be coating, the oil that the potato would have been cooked in. And then there's a lot of starch, which is a complex carbohydrate, which has a lot of sugar in it.

In the early 2000s, the company targeted the healthy eating market, with its low salt, low fat crisps, originally branded as Honest. [14] Tayto referred to this range as the Happy & Healthy range. [15] The healthy range has since evolved and Tayto have launched Tayto Lentils which is 40% less fat to target the healthy eating market. [16] Obituary: Joe 'Spud' Murphy". The Telegraph. Telegraph Media Group. 5 November 2001. Archived from the original on 16 April 2018 . Retrieved 8 January 2011.In 2015 the Cu Chulainn roller coaster — Europe’s largest wooden roller coaster — was added at a cost of €12 million after being given the go-ahead by An Bord Pleanála following a two-year long planning battle. In 2017, Ireland’s largest flume ride, the Viking Voyage, became another addition to the park, whose sponsorship deal with the Tayto brand concludes at the end of the year. Fry in batches (they will take longer if you overcrowd the pan), stirring as you first add them, until golden and crisp. Drain on kitchen paper and season lightly. Eat immediately, or allow to cool, then store in an airtight container (they should be good for 24 hours or so). Clintons Crisps are gluten and cholesterol free, and the salt-and-vinegar and steak flavours are vegan. Photograph: Alan Betson The iconic red King bag is recognisable everywhere and has witnessed merely subtle changes since its inception in the 1960's."

Crisps: does anyone make them better than the British and Irish, and what are your favourite varieties from home or abroad? And would you bother to make your own?

Heat a large, deep pan about a third full with oil to 160C/320F. Meanwhile, drain the potatoes and dry very well with kitchen towels. Has anyone seen Mr Tayto?". JOE.ie. Archived from the original on 16 May 2022 . Retrieved 22 May 2022. All of them tended to have up around one gram of salt per 100 grams of crisps. It did vary, with King crisps having 1.4 grams and then Kettle crisps slightly less at 0.9 grams per 100 grams. These were salted crisps. King crisps, to be fair to them, were cheese and onion crisps. And the Taytos, by comparison, were 1.5 grams of salt per 100 grams. Energy value, which means the number of calories or kilojoules, is listed on the front and there is no good news there. Even a small bag at 35g has about 180 calories, which is equivalent to about three apples or two chocolate digestives. Convincing Martin was the next hurdle. “Farmer’s don’t like change,” laughs Sean. “I had to convince him it was worth the risk to stop growing potatoes for the plate, and start growing ones that make great crisps.”