Snacka Changi Chips Killer Prawn Cocktail Potato Chips 140g
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Snacka Changi Chips Killer Prawn Cocktail Potato Chips 140g

$5.95

Great Uncle Kenny’s amazing Snacka Changi chips. Chunky, crunchy, crispy, brass kettle fried, corrugated chips!

Open a pack of Snacka Changi chips and enjoy the history and the flavour that make Snacka Changi New Zealand’s oldest and most trusted potato chips since 1649.

Pack image: Great Uncle Kenny would need to escape the clutches of the Killer Death Prawn if he had any chances of making it back in time for the resort’s 2 for 1 happy hour!

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Description

Winner – ‘Chip with the best indoor/outdoor flow’ at the 1976 finger snack & dip awards.

Our internal research showed that the chip eating community is split down the middle as to whether this flavour of Snacka Changi chips, should be called sour cream & chives or sour cream & onion. We were about to spend 2.6 million dollars on further research and focus groups but then I think it was Brain that said “stuff it, what’s the point? Why don’t we just whack both flavours in there and be done with it!” And that’s pretty much what we did. We will let you, the wise consumer be the judge as to whether it worked or not. But let’s be honest these things are subjective, and we’re only really going to listen to the positive feedback anyway.

  • Chunky. Crunchy. Crispy. Brass kettle Fried. Corrugated chips!

    Many people ask how we salt our chips so evenly? The answer is simple, by using the same traditional method the Wackachangi monks used hundreds of years ago back in Tuscany. Each chip is gently ‘tumble seasoned’ in a tumble clothes dryer, not once, not twice, but thrice. Fortunately, the monks passed down this technique, and the original clothed dryer itself, to subsequent generations of chip seasoners. It’s probably not the most efficient way of doing it, but they sure do taste good, and here at Snacka Changi we believe tradition is important! So open a pack of Snacka Changi Salted chips and enjoy the history and the flavour that make Snacka Changi New Zealand’s oldest and most trusted potato chips since 1649.

    Tension rating 185 PCI (Pounds per Chip Inch) – Snacka Changi Chips are ‘dip tested’ to destruction in real worlds conditions using the firmest dips. Only those with a PCI rating of 150 or more are invited to be part of the Snacka Changi range.

    Each Snacka Changi chip is hand-reared from free range super potatoes, which are descended from the super potatoes first discovered at Machu Picchu in Peru – no caged potatoes are used! They are gently peeled left to right, then rapidly sliced right to left. Only the chips with the best attitude will enter the Crinkanhopper 3000, the machine that gives Snacka Changis 20 percent more corrugation than regular chips or size 34 corduroy pants. Snacka Changi then enter Uncle Kenny’s brass kettle one at a time, where they are gently fried, then taste tested not once, not twice but thrice before being whacked up to 1000 for maximum crisp and crunch!

  • Potatoes, Sunflower Oil, Sugar, Glucose, Corn Maltodextrin, Natural Flavourings, Salt, Yeast Extract, Food Acid (Citric Acid), Vegetable Powders (Tomato, Onion), Soy Sauce Powder, Natural Colour (Paprika Extract).

  • Serving/pack: 5.5      Serving size: 25g

    Per
    100g    		 Per Serving
    Energy 2170kg 543kg
    Protein 7.9g 2g
    Fat, total 30.5g 7.6g
    – Saturated 2.5g < 1g
    Carbohydrates 50.6g 12.7g
    – Sugars 3.9g <1g
     Sodium 472mg 118mg

  • May Contain Milk, Soy

      • Gluten free
      • No artificial colours or flavours
      • Cooked in sunflower oil
      • Made from 100% free range non-caged potatoes
      • Made in New Zealand

     

Disclaimer

Products are subject to change and availability. Product information including ingredients, product origins, nutritional information and allergens is provided by our suppliers to assist customers to select suitable products. However, this information may change at short notice and you should always check the product labels before consuming any products. We endeavour to keep all information up to date, but we cannot and do not guarantee accuracy and completeness of this information.

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Winner – ‘Chip with the best indoor/outdoor flow’ at the 1976 finger snack & dip awards.

Our internal research showed that the chip eating community is split down the middle as to whether this flavour of Snacka Changi chips, should be called sour cream & chives or sour cream & onion. We were about to spend 2.6 million dollars on further research and focus groups but then I think it was Brain that said “stuff it, what’s the point? Why don’t we just whack both flavours in there and be done with it!” And that’s pretty much what we did. We will let you, the wise consumer be the judge as to whether it worked or not. But let’s be honest these things are subjective, and we’re only really going to listen to the positive feedback anyway.

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