Snacka Changi Chips Salt & Vinegar Potato Chips 150g

$ 5 .45

In stock

Best before: 05/21/2024

Cooked in sunflower oil, Chunky, crunchy, crispy, brass kettle fried, corrugated chips!

“They said it couldn’t be done, but we put the vinegar in first!”

Pack Image: Great Uncle Kenny drew his BBQ mate and slew the rare but ferocious guinea pig, thereby saving his date, (Peru 1936).

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

Description

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

Exactly how Snacka Changi get their unique flavour is a secret Uncle Kenny took with him to his grave, but fortunately the undertaker photocopied it before he was buried. What we can tell you, is that everyone in the snack industry said it was impossible to add the vinegar BEFORE the salt in our ‘Vinegar & Salt’ chips, but thanks to some basic Kiwi ingenuity and a high speed mishap involving the vinegar delivery tanker we’ve done it!

  • 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, Vinegar & Salt Sprinkle Acidity Regulators (262, 296, 260, 330), Corn Maltodextrin, Salt, Cornstarch, Flavour Enhancers (621, 635), Sugar, Vegetable Oil, Anticaking Agent (551), Natural Flavours.

  • Serving/pack: 6             Serving size: 25g

    Per
    100g
    Per Serving
    Energy 2160kg 539kg
    Protein 7.8g 1.9g
    Fat, total 30.8g 7.7g
    – Saturated 2.6g <1g
    Carbohydrates 48.5g 12.1g
               – Sugars <1g <1g
    Sodium 843g 211g

     

  • May Contain Gluten, Milk and Soy.
    Produced in a factory handling Peanuts, Tree Nuts, Sesame and Sulphites

    • Gluten free
    • No artificial colours or flavours
    • Made from 100% free range non-caged potatoes
    • SnackaChangi New Zealand’s oldest and most trusted potato chips since 1649
    • 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.

Exactly how Snacka Changi get their unique flavour is a secret Uncle Kenny took with him to his grave, but fortunately the undertaker photocopied it before he was buried. What we can tell you, is that everyone in the snack industry said it was impossible to add the vinegar BEFORE the salt in our ‘Vinegar & Salt’ chips, but thanks to some basic Kiwi ingenuity and a high speed mishap involving the vinegar delivery tanker we’ve done it!