WE scoff six billion packets a year – and we can’t get enough. Crisp sales rose 15 per cent last year as we crunched our way through more than ever in lockdown. TV presenter Eamonn Holmes has revealed he orders his favourite crisps – Tayto’s– from Northern Ireland to his Surrey home. On Vicky Pattison’s […]
WE scoff six billion packets a year – and we can’t get enough.
Crisp sales rose 15 per cent last year as we crunched our way through more than ever in lockdown.
BackGridMadonna gets into the crisp groove with a bag of Kettle Chips[/caption]
TV presenter Eamonn Holmes has revealed he orders his favourite crisps – Tayto’s– from Northern Ireland to his Surrey home.
On Vicky Pattison’s podcast, he said: “I actually have my crisps imported.”
But Eamonn isn’t alone in his love for the starchy snack – other celebs go mad for them too.
Madonna was seen chomping on a bag of British Kettle Chips when she cheekily announced she was looking for a personal trainer.
Megan Barton Hanson says: ‘Cheese and onion are definitely the best. So good!’
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From Frazzles to Monster Munch, here the stars share their favourite flavours, while Alex James pens an ode to the humble British crisp.
Adrian Chiles says: ‘Roast chicken – as my mum never allowed anything but ready salted.”Peta Todd says: ‘My fave is the under-rated Bacon Frazzle. Happiness in a tiny bag.’Melvin Odoom says: ‘I love Tyrrells Sweet Chilli. I’ve always been a fan of spicy food.’Rhian Sugden says: ‘My favourite crisps have got to be Nik Naks Nice ’n’ Spicy.’Robert Rinder says: ‘Pickled onion Monster Munch got me through lockdown.’Lauren Goodger says: ‘Walkers Mixups. They’re amazing when you are starving or on the go.’Marnie Simpson: ‘Salt and vinegar Squares. They have that kick – and are so addictive.’Bianca Gascoigne says: “Flamin’ Hot Giant Wotsits. I’ve converted so many to these.”Liam Gallagher says: ‘Tayto’s are the best crisps in the whole universe.’Jacob Rees-Mogg: ‘I am a Walkers man, or Pringles when feeling extravagant.’ Lorraine Kelly says: ‘Mackie’s salt and vinegar. Really tangy but one packet is never enough!’Casey Batchelor says: ‘Monster Munch Flamin’ Hot – I love a puffed crisp.’Rod Liddle says: ‘Beef barbecue – til I heard the flavouring was made from people’s hair. Now? Quavers.’Nigella Lawson says: ‘Why have I only just discovered salt & vinegar Quavers?’Ulrika Jonsson says: ‘Walkers salt and vinegar. I once hated the smell but now they’re my go-to.’
Frazzles are the undisputed kings of the bagged savoury snack
By Alex James
CRISPS are a peculiarly British fascination. I remember a French friend being bemused by a Twiglet, just staring at it. It was utterly beyond his comprehension
A world without the fantastic variety of crisps on offer on our shores would be a slightly duller place. There truly is something to please everyone out there.
And it is something we all seem to care about – everyone has favourites and one or two that we love to hate.
I’m a huge crisp fan but I reel at the prospect of Scampi Flavour Fries. I even found a bag of caviar flavour ones last time I went to Harrods.
Crisps are a (very) fast release carbohydrate, the food equivalent of four-star petrol – it’s little wonder we crave them. They are full of flavour.
Complex salts such as monosodium glutamate, the keynote in a bag of roast chicken flavour, are derided by food snobs. But mix it up with a bit of garlic and onion powder and bang! You’re in Roast Beef Monster Munch heaven.
Texturally crisps pack a punch, too. Who hasn’t blinged up a cheese sandwich with a layer of crisps?
My grandad was a chef and always made his own – he called them game fries because they were traditionally served with game birds – quite a delicious combo
My favourite place to eat crisps is in the car but they are fantastic in the pub, too. The saltiness invites another sip and the sip invites another nibble and the merry dance continues all night long.
For me, Frazzles are the undisputed kings of the bagged savoury snack world.
Intensely flavoured and so snappy it’s like an explosion – food fireworks.
I have been keen to develop a large Frazzle for some time. I’m going to have to make my own for my food fest Feastival this year. And I’m not ashamed to say I really can’t think of anything I’d rather spend my time on.
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