Tyrrells Secrets Finally Revealed!
If you’ve ever wondered how to make a world-beating crisp, then wonder no longer. On this page, we’ll show you how. One minor caveat: do keep it under your hat, won’t you? Trade secrets and all that.
We use only the finest potatoes, our favourites being the rather aristocratic and delicious Atlantic, Catani, Pike & Snowden varieties. If you’d like to know which one you’re munching on, just have a goosey at the little panel on the back of the bag.
Peeled potatoes are fine for mash, but for making crisps? A thousand times “No”. Well, that’s where the flavour and goodness is!
The thicker the cut, the posher the crisp. We’ve developed our thicker cut crisps to give the perfect colossal crunch for optimum satisfaction. It’s a subtle science.
Potato crisps this special call for special seasoning. We take simple ingredients and expertly mix them up to make our lip-smacking recipes. Yes, that’s right: when you crunch into a mature cheddar crisp, that’s real mature cheddar you’re tasting!
Like all the finest whiskies, our crisps are made the old fashioned way: the old fashioned way, by hand in small batches. All we really do is take some top-notch potatoes, slice them, give them a sizzle in a big frying pan and then shake in one of our natural seasonings to create super-curly characterful crisps.
MSG, disodium 5 – we wouldn’t dream of using any of these in our crisps. Mainly because they sound like you’ve sat on your phone and sent a weird text message. We only use natural, delicious sounding seasonings, thank you very much.
The moment they leave the fryer, our crisps go into our Big Spinny Thing™. Not dissimilar from your mother’s tumble drier, our clever contraption drives off any excess oil. It makes our crisps so crunchy your colleagues will know what you’re munching from a mile off.