Sausage chips, anyone?

After this week's startling revelation that Hello Kitty is not, in fact, a cat, I have been wondering what I know for sure any more.

But if there is one thing I know to be true, it is that the British make the best potato chips. They grow good spuds and, more often than not, turn them into crisp, light and grease-less chips.

Corkers in Cambridgeshire is no exception. Its chips come in unusual flavours too. Two that I would never have dreamt of are Pork Sausage And English Mustard, and Gressingham Duck & Hoisin Sauce.

The sausage one has a healthy whack of sage, presumably from the pork and sage sausage flavour it is supposed to mimic. It is good, too, even though the mustard is quite muted.

Duck and hoisin pair well together and in this chip, I imagine crisp duck skin with a slick of hoisin. The crisp texture of the potatoes aids that fantasy.

Sea Salt & Cider Vinegar is not sharp, good for those who want their chips to have a tang without the vinegar biting lips and tongue.

The fruity flavour of the vinegar is a nice little surprise.

The least interesting of the four is Red Leicester And Caramelised Onion, which has no discernible cheese or onion flavour.

Faced with four choices, I'd get the duck and the sausage.

Corkers potato chips, $5.65 for a 150g bag, from Meidi-Ya Supermarket, B1-50 Liang Court, tel: 6339-1111, open: 10am to 10pm daily

This article was first published on September 2, 2014.
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