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Are you as lost in our potato crisp terminology just like our little potato? It’s quite simple – while chips enjoy a bath in lukewarm water before fraying (which is disgustingly called “blanching”), crisps, on the contrary, are spin-dried to contain no water. Blanching deprives potato chips not only of starch and sugar, but of their typical potato-ish taste. Blanching makes the subsequent production of chips easier and open to more potato varieties.
Though our process is more demanding as far technology is concerned, we would never trade the characteristic potato taste for anything in the world. This taste makes our crisps what they are. In short, this is why they taste like they would if you made them yourself at home.
Dad, who are we, anyway?
Chips, or crisps? “