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

Product Information

In 1980, Largo Food’s CEO, Raymond Coyle, was supplying Tayto with potatoes which he grew on his family farm just outside Ashbourne, Co Meath. Today, he owns the company!

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. 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. Firstly, don’t always expect to find any cheese. Hunky Dorys, another Largo brand, makes cheese and onion flavour crinkle cut crisps using potatoes and sunflower oil, but no cheese.

Heat a large, deep pan about a third full with oil to 160C/320F. Meanwhile, drain the potatoes and dry very well with kitchen towels. Obituary: Joe 'Spud' Murphy". The Telegraph. Telegraph Media Group. 5 November 2001. Archived from the original on 16 April 2018 . Retrieved 8 January 2011.

Where is Mr. Tayto?". Where's Mr. Tayto?. Archived from the original on 21 May 2022 . Retrieved 22 May 2022. 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?” Whatever it is, an educated guess might conclude that your favourite crisp is probably Irish, because few do it better than we do - this is, after all, the spiritual home of the potato. Think of the rows over Irish Tayto versus UK Tayto, Irish King versus UK King. We’re just really good at crisps. So wouldn’t it make sense that if the best crisps in the whole world were going to be made anywhere, it would be here?What makes Tayto, King, Keogh's and Kettle crisps so tasty and moreish - and are they good for you?