One of the things which all British expats in Germany have yearned for over the years has been flavoured crisps. (For Americans reading this, crisps are what you call chips. Confusingly what we call chips is what you call French fries… but I digress….)
Crisps are a sort of soul food for the Brits. We take them on picnics, we order them in the pub with our beer, we nibble on them in front of the TV and hand them out to our children to keep them going until lunchtime. And British crisps come in all kinds of fabulous flavours. Salt and vinegar, cheese and onion, Worcestershire sauce (Americans – that’s pronounced Wuster), prawn cocktail, smokey bacon….
When I first arrived in Germany the crisp scene was dismal. There were two sorts of crisps. Plain or paprika. For about the first fifteen years of living here, nothing much changed. Oh, there were launches of other snack types… Pringles and Nachos and things… but real crisps with added flavours still remained a rarity – and any attempt at copying a gutsy taste like salt and vinegar had to be watered down for the German palate (balsemic vinegar and sea salt… it just doesn’t come close!).
So imagine my surprised and delight when I discovered the Germans starting to experiment with creating their VERY OWN crisp culture. A big round of applause ladies and gentlemen, for the first all-German flavoured crisp!