Interesting Facts

When is a crisp, not a crisp?  When it's a Pringle.   Yes, according to Wiki, Pringles only contain 42% potato. (That's less than half of the content, the rest is wheat starch and corn and rice flour, all mixed together with vegetable oils and an emulsifier. Of course they call themselves potato crisps, because wheat, rice, corn and potato fried gunk wouldn't sound quite as tempting.)

According to research by Mintel, cheese and onion flavour crisps have replaced ready salted as the UK's favourite crisps. (The good news is that in spite of the stupid range of 'new' flavours suggested by the public, such as chilli and chocolate, builder's breakfast, onion bhaji and even Cajun squirrel, the great British public still goes for traditional flavours, like this - onion powder, lactose, whey powder, milk powder, flavour enhancers (monosodium glutamate, disodium 5 - ribonucleotide), flavourings???, cheese powder!!!, soyabean oil, colours ( paprika extract, annatto, mustard derivatives), oh and salt..)

The carbon footprint of a packet of Walkers Crisps is 75g. (In April, Walkers Crisps began labelling its cheese and onion bags of crisps with a carbon footprint - how many grams of greenhouse gases were emitted in its production - and that has been rolled out to other flavours. The calculations are done by the Carbon Trust, a private company set up by the government to reduce the UK's carbon footprint. The problem consumers face is can you trust the Carbon Trust.) Source: BBC News

Potato crisps were an American invention (they call them chips), cooked up in 1853 by George Crum. (In the UK chips are what we have with Fish. Crisps come in packets with such delicious flavours as Salt and Vinegar, Cheese and Onion, Beef, Bacon, Prawn Cocktail, Sour Cream and Chives and even at one time Hedgehog.)