Crisps with candlelight and pretensions. You’ll find seaweed, truffle, Manchego and fig on these labels. Often genuinely delicious, sometimes bewildering. The crunch is usually serious, the packaging matte and tasteful. They’re crisps made to be served in bowls, not scoffed from bags. Fine dining for the salt-and-vinegar crowd.
Sometimes you stumble across a crisp that doesn’t shout for your attention, but rather clears its throat politely and gestures toward something a little more refined.…
