American breakfast as a crisp.
Crispy bacon and maple syrup is a combination that exists on plates across North America every morning. The salty crunch of bacon meeting the sweet flow of maple. It’s a flavour pairing that works despite seeming like it shouldn’t, sweet and savoury in direct contact.
Kettle’s translation to crisp form is ambitious and largely successful.
The bacon is smoky and present, that distinctive cured pork flavour that British bacon crisps attempt and American-style products achieve more fully. There’s genuine meatiness here, savoury depth that registers as bacon rather than “bacon flavour.”
The maple is the surprise. Actually sweet, not just theoretically sweet. It cuts through the smoke with unmistakable syrup character, sticky and autumnal and completely unexpected on a crisp.
The sweet-savoury tension
Your brain takes a moment to adjust. Crisps are savoury. This is… both. The first few chips create confusion. Then acceptance. Then, surprisingly, enjoyment.
It shouldn’t work. But American cuisine has been proving that bacon and maple work for generations, and Kettle’s crisp version proves it again.
Polarising by design
Not everyone wants sweet crisps. Not everyone will accept this combination. But for those willing to embrace the American breakfast concept, these deliver something genuinely different from everything else on the crisp shelf.
