Extra crunchy (as advertised on the packet), and with a very nice simple salty taste. I have seen ads on Swiss TV telling me this crisp merits 11/10 or even 12/10 on a scale of 1-10 (probably). The Chef, who has paid more attention than I have, is unable to tell me whether this score relates to taste or crunchiness, or both. It doesn’t matter. Searching for the ad online gave 4 results for Zweifel crisps followed by dozens of results showing Prince William enjoying a pint of cider and a plate of chips in his local pub. That’s French fries for North American readers but obviously in Norfolk where the Cambridges live they definitely call them chips. Possibly Prince William was demonstrating that it’s possible to visit a post-lockdown pub without getting completely smashed and beating up a police officer. But it’s a shame William is unlikely to taste this crisp any time soon. Maybe the next time he goes skiing though.
Kessel-chips are kettle cooked crisps which is usually crisp-speak for cooked in small batches, and often means a good crunch. In this case you get a very good crunch. Thicker cut than the regular Zweifel crisps and with the skin left on (de façon rustique), sans lactose, sans gluten and suitable for vegans.
I knew this crisp would work well with a dip and we were lucky enough to find a very acceptable garlic and herb dip at a large branch of the Co-op. Yum yum. But honestly? This crisp is fab on its own. It’s a really authentic and delicious crisp. Definitely yum yum: very nice indeed.
And the Chef has already bought another packet.
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