One of the joys of being a crisp professional is the opportunity to explore the variety of crisp flavours worldwide. We’ve now charted more than 600 and the list is growing all the time, thanks our growing network of crisp spotters.
With crisp curation comes great responsibility. We’re very strict about crisps and rightly so. We don’t have any time for parody crisp packets. All the crisps on our list are real products sold in shops or vending machines somewhere in the world.
Here are some of the more unusual flavours that we’ve come across. Some of them sound quite appealing. Even the thought of some of the others make us want to go outside and get some fresh air. One of our biggest struggles is with the combination of a savoury crisp with a dessert flavour. As the brilliant composer John Shuttleworth writes in his classic piece, ‘I can’t go back to savoury now’:
But I can’t go back to savoury now
That shepherd’s pie was stunning
But I’m halfway through my pudding
I can’t go back to savoury now
In our view, savoury and sweet are separate and any effort to mix the two is barbaric. [Tone it down a bit – Ed.]
Without further ado, here are some of the most unusual flavours we’ve found. Please let us know if there are any you’d like us to add to this list.
Our Top 30 strangest flavours
- Brussel Sprout
- Butter
- Butter & Mint
- Cajun Squirrel
- Cappuccino
- Cauliflower Cheese
- Chilli & Chocolate
- Christmas Tree
- Cocoa & Spiced Rum
- Cucumber
- Haggis & Cracked Pepper
- Hedgehog
- Hibiscus & Sea Salt
- Jim Beam Bourbon Whiskey
- Lamington
- Mac n’ Cheese
- Mint Mischief
- Prosecco & Elderberry
- Raspberry Bellini
- Roquefort & Roasted Chestnut
- Salted Caramel
- Southern Biscuits & Gravy
- Spag Bol
- Sparkling Wine
- Strawberry Shortcake
- Strawberry, Sweet Chilli & White Wine
- Truffle Cheese & Sparkling Wine
- Vegemite
- Whisky & Haggis
- Winter Berries & Prosecco
Museum of Crisps 
Are these available to buy?
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Sadly, I think almost all of these were ‘special edition’ flavours, some from a decade ago. There are always new, interesting flavours appearing on the scene, though. I try to keep an eye out for them and post new ones I find in the blog as I come across them. It’s a shame they don’t keep them going!
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