Vinegar is a strong enough flavour to partially rescue baked crisps from themselves. The sourness provides interest that baked sea salt lacks. There’s actually something to taste here, a reason for each crisp to exist beyond calorie reduction.
But only partially rescue. The texture remains the texture. That light, hollow crunch that promises nothing and delivers on that promise. You’re eating the ghost of crisps, the memory of what frying could have achieved.
The vinegar is present. The salt is present. The satisfaction is absent. Baked products and genuine enjoyment remain incompatible.
