King Crisps - Cheese and Onion Flavour Crisps from Ireland 25 x 25g

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There are three parts which make crisps as moreish as they are. "There's the salt burst flavour that first hits you in your mouth", explains Bouchier-Hayes. "The next thing would be the fat, that would be coating, the oil that the potato would have been cooked in. And then there's a lot of starch, which is a complex carbohydrate, which has a lot of sugar in it. Our crisps are as natural as crisps can get. The majority of the ingredients are coming from Dublin, there are no E-numbers or additives, and we make them by hand in very small batches. They also have less than 30 per cent fat, whereas commercial crisps tend to have 33-38 per cent. Most people don’t eat crisps every day, they’re a treat, so when you do treat yourself, why wouldn’t you have the best?”

Irish brothers Sean and Martin Clinton have set out to make the best crisps when they dreamt up Clintons Crisps 3½ years ago, and they’re so convinced they’ve done it that they’ve put “world’s best crisps” on the front of the bag. Video: Alan Betson Fry in batches (they will take longer if you overcrowd the pan), stirring as you first add them, until golden and crisp. Drain on kitchen paper and season lightly. Eat immediately, or allow to cool, then store in an airtight container (they should be good for 24 hours or so). The Clintons have been farming potatoes in Skerries, Co Dublin, since the 1700s. Photograph: Alan Betson Potatoes suitable for making crisps are different to potatoes for mash or chips. They need to be low in sugar to remain stable over long periods of time. The Clintons use varieties like Lady Rosetta, Amarilla and Kibitz, grown in Skerries fields which look as if they drop off into the Irish Sea below. Potatoes can only be grown in a field one out of five years, so each year they swap fields with their neighbours for crop rotation. Everyone knows each other around here.

Coronation celebration hamper with Prosecco

Convincing Martin was the next hurdle. “Farmer’s don’t like change,” laughs Sean. “I had to convince him it was worth the risk to stop growing potatoes for the plate, and start growing ones that make great crisps.” Obituary: Joe 'Spud' Murphy". The Telegraph. Telegraph Media Group. 5 November 2001. Archived from the original on 16 April 2018 . Retrieved 8 January 2011. From RTÉ Archives, Brenda Kneafsey reports for children's show Motley in 1970 about the process to turn a humble spud intp a bag of Tayto Cheese and Onion crisps Energy value, which means the number of calories or kilojoules, is listed on the front and there is no good news there. Even a small bag at 35g has about 180 calories, which is equivalent to about three apples or two chocolate digestives.

In 2005, Tayto closed its crisp factory and Largo Foods won the contract for the manufacture of the whole range of Tayto products. The story continues in August, 2006, when Largo Foods acquired the Tayto and King brands from C&C plc for €62m.

What makes Tayto, King, Keogh's and Kettle crisps so tasty and moreish - and are they good for you? We’re not trying to make a health food, but crisps are usually shared. It’s nice for them to be inclusive,” says Sean, referring to the fact that all of their products are naturally gluten-free have no cholesterol, and the salt and vinegar and steak flavours are vegan. Steak-flavoured crisps that have never seen meat? Sean says they don’t need to, that the same flavour compounds can be found through barbecuing vegetables. Crisps: does anyone make them better than the British and Irish, and what are your favourite varieties from home or abroad? And would you bother to make your own? The front of this Tayto cover says, “The original Irish crisp”, but I’d be surprised if these were the ingredients used in the 1950s.