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£2.50Original price was: £2.50.£2.00Current price is: £2.00.£4.00 per 100g
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Branded crisps from the makers you know, never own label.
Priced per 100g as well, so every pack size compares fairly.
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About this crisp
Discos in brief.
A 50g grab bag of Discos Salt and Vinegar: disc shaped snacks made from wheat starch, dried potato and wheat flour, fried in sunflower oil, with a salt and vinegar seasoning of natural flavouring, salt, potassium chloride, citric and malic acid and dried barley malt vinegar extract. The pack gives 261 kcal (1091 kJ) and 0.85g of salt for the bag.
The pack says there is no MSG and no artificial colours or flavours, and that the snacks are suitable for vegetarians.
Wheat and barley are on the list, and the allergy advice says the snacks may contain milk. The bag is one serving.
Allergens. Contains cereals containing gluten; may contain milk. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.
Curator notes: The tasting profile is our own editorial assessment against the current pack format and the brand's published description. Common questions are answered in the Product Questions tab.
Round, even discs of wheat and potato with a malt vinegar tang, in a 50g grab bag at 261 kcal: natural flavouring, citric and malic acid and barley malt vinegar extract, with no MSG on the list. Vegetarian; contains wheat and barley.
L
Lee Samuel Tuckercrisps.biz
4.0out of 5, Lee's score
Crunch4Smooth and even, a formed disc
Saltiness41.7g salt per 100g, high on the front of pack scale
Tang5Sharp, from malt vinegar, citric and malic acid
Taken from the published label for barcode 5000237138809. Recipes and packs change, so the pack in your hand is always the final word on ingredients, allergens and nutrition.
The whole story
Discos, in full.
Discos are round, crisp discs from KP Snacks, made from a wheat and potato dough rather than a sliced potato, and Salt and Vinegar is the classic flavour. This is the 50g grab bag, which the listing says is one serving. The full product name on the pack is salt and vinegar flavour wheat snack, and the pack gives a freepost address for KP Snacks.
The ingredients
According to the published pack listing, the snacks are made from wheat starch, dried potato, sunflower oil, wheat flour (with calcium, niacin, iron, folic acid and thiamin), a salt and vinegar flavour (natural flavouring, rice flour, salt, potassium chloride, citric acid, malic acid, dried barley malt vinegar extract and dried yeast extract) and an emulsifier (mono and diglycerides of fatty acids).
A wheat snack, not a crisp
The first ingredient is wheat starch, with dried potato second, so a Disco is a formed snack made from a dough, not a slice of potato. That is why the pack calls it a wheat snack, and why every disc is the same round shape and even thickness.
The emulsifier
Mono and diglycerides of fatty acids are an emulsifier that helps the starch, potato and oil dough hold together and set evenly, giving the discs their smooth, regular crunch.
Malt vinegar
The vinegar is dried barley malt vinegar extract, the brown vinegar of the chip shop, and it is why barley is highlighted as a cereal containing gluten. Citric and malic acid sharpen the tang, and natural flavouring leads the seasoning.
No MSG
The pack says no MSG, and none is on the list. Dried yeast extract is naturally rich in glutamates, worth knowing for anyone who avoids them altogether.
Potassium chloride and the salt figure
Potassium chloride sits in the seasoning beside salt. It tastes salty but contains no sodium, and the salt figure on a UK label is worked out from sodium. The label gives 1.7g of salt per 100g and 0.85g for the bag.
Numbers for the bag
The pack gives 261 kcal (1091 kJ), 15g of fat, 2.8g of saturates, 29g of carbohydrate, 0.5g of sugars, 1.3g of fibre, 1.7g of protein and 0.85g of salt for the 50g bag. That is about 13% of an average adult's daily energy reference intake, 21% of the fat and 14% of the salt. Per 100g it is 522 kcal (2182 kJ), 30g of fat, 5.5g of saturates, 58g of carbohydrate, 0.5g of sugars, 2.6g of fibre, 3.3g of protein and 1.7g of salt.
Reading the front of the pack
On the UK front of pack scale, per 100g, fat at 30g is red. Saturates at 5.5g are red too, just over the 5g line. Sugars at 0.5g are green. Salt at 1.7g is red.
Allergens and diet
The published ingredients highlight wheat, in the wheat starch and wheat flour, and barley, in the malt vinegar extract. The allergy advice says the snacks may contain milk. The pack says they are suitable for vegetarians; there is no vegan statement, and they are not suitable for anyone avoiding gluten. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.
What the pack leaves out
The pack says there are no artificial colours or flavours, and there is no colour on the list at all.
A big bag for one
At 261 kcal, the 50g grab bag is a substantial snack for one, about twice a 25.5g bag from the six pack at 133 kcal.
Saturates
The label gives 5.5g of saturates per 100g, red on the front of pack scale, and 2.8g in the bag.
Fortified flour
UK wheat flour is fortified with calcium, iron, niacin and thiamin, and this list adds folic acid, which is why those five appear in brackets.
The crunch
A formed disc has a smooth, even crunch, lighter and more regular than a fried potato slice, and every one is the same shape.
The pack
The blue bag carries a yellow grab bag band across the top, the Discos name in a glitter ball with rays of light behind it, salt and vinegar in yellow, a few discs and the 50g weight.
Who it suits
A sharp, even crunch in a bag for one suits a journey or an afternoon snack. It is not suitable for anyone avoiding gluten.
Serving ideas
A grab bag goes with a cheese sandwich or a sausage roll.
In the kitchen
Crushed, one bag makes enough sharp, fine crumb to coat a couple of fish fillets.
Storage and packaging
The pack advises a cool, dry place. The published recycling guidance says the whole packaging can be recycled with carrier bags at large supermarkets and should not go in home recycling.
Other Discos
The same recipe comes in a 105g sharing bag and a six pack of 25.5g bags, and Salt and Vinegar is one of the three flavours in the Discos Variety six pack.
Sizes of Discos Salt and Vinegar Crisps we stock
Pack
Bags
Energy
Salt per 100g
50g (this pack)
1
261 kcal per 50g bag
1.7g
105g
1
157 kcal per 30g serving
1.7g
6 x 25.5g
6
133 kcal per 25.5g bag
1.7g
Figures as published on each pack's label.
The published listing gives the United Kingdom as the country of origin. The tasting notes on this page are our own editorial assessment against the current pack format and the brand's published description.
Goes well with
Good company.
Cheese sandwichSharp against cheese
Sausage rollA lunch pairing
Cold drinkClean against salt
Salt and vinegarFormed discsGrab bagVegetarian
More about this crisp.
Product questions
How many calories are in a 50g bag of Discos?
The pack gives 261 kcal (1091 kJ) for the bag.
What are Discos made from?
Wheat starch, dried potato and wheat flour, formed into discs and fried in sunflower oil.
Do Discos contain gluten?
Yes. Wheat and barley are on the list.
Do they contain MSG?
The pack says no MSG, and none is on the list.
Are they vegetarian?
The pack says they are suitable for vegetarians.
What does the allergy advice say?
It says they may contain milk.
Is it the same recipe as the bigger bag?
Yes: the same ingredients and figures per 100g as the 105g bag and the 25.5g bags.
Is Discos Salt and Vinegar Crisps vegan?
No vegan claim is made on the published listing. Without that claim we would not describe it as vegan.
How salty is it?
The label gives 1.7g of salt per 100g, which is high on the UK front of pack scale. That is 0.85g in each 50g bag.
How should I store it?
The pack says: Store in a cool, dry place. Once a bag is open, moisture in the air is what turns crisps soft, so clip it shut or finish it the same day.
Crunch and flavour science
What happens when you eat Discos Salt and Vinegar Crisps comes down to three things, and reading them in order explains the bag from the first crunch to the salt left on your fingers.
The bite is smooth, even and crisp, a formed disc.
The seasoning is sharp and salty: natural flavouring, citric and malic acid and barley malt vinegar extract.
The finish is sharp and salty, clearing quickly.
Getting the best from a bag
Take it on a journey with a cheese sandwich.
How storage changes it
Keep the bag cool and dry until you open it.
Note: The tasting profile is our own editorial assessment against the current pack format and the brand's published description.
Serving ideas
Round salt and vinegar discs in a grab bag.
Serving ideas, tried and simple
The Crisp Sandwich
The oldest trick in the British lunchbox, and the one Discos Salt and Vinegar Crisps was practically built for.
3 min1 personEasy
You'll need
2 slices of soft white bread
Salted butter, soft enough to spread
One bag or a good handful of Discos Salt and Vinegar Crisps
Method
Butter both slices right to the edges. The butter is what the crisps stick to.
Tip the crisps onto one slice in a loose layer, two deep at most.
Close the sandwich and press down firmly with a flat hand until you hear the crunch give.
Eat it straight away. A crisp sandwich is a five minute food; after that the bread wins.
Soft white bread is the point here. Anything crusty fights the crisps instead of cushioning them.
The Lunchbox Week
Discos Salt and Vinegar Crisps comes as separate bags, which is exactly what a week of packed lunches needs.
1 min5 daysEasy
You'll need
One multipack of Discos Salt and Vinegar Crisps
A lunchbox with a dry compartment
Method
Keep the bags sealed in the outer pack until the morning you use them.
Pack one bag per day, away from anything wet like fruit or a yoghurt pot.
Check the per bag figures on the Ingredients and Nutrition tab if you are counting calories or salt for a child.
Small sealed bags stay crisp for far longer than a sharing bag decanted into tubs.
Fish Finger Butty with a Vinegar Crunch
Salt and vinegar is the chip shop flavour, so Discos Salt and Vinegar Crisps belongs next to the fish.
15 min1 personEasy
You'll need
4 fish fingers
2 slices of white bread or a soft bap
Tartare sauce or ketchup
A handful of Discos Salt and Vinegar Crisps
Method
Cook the fish fingers as the pack says, until piping hot.
Spread the bread with tartare sauce or ketchup.
Layer the fish fingers, then a handful of crisps on top.
Squash the lid on and eat while the crisps still crackle.
A few crisps on the side do the job of the chips without the second pan.
Crisp Crumbed Chicken Goujons
Crushed Discos Salt and Vinegar Crisps doubles as the crumb and the seasoning, so there is nothing else to add.
25 min2 peopleEasy
You'll need
2 chicken breasts, cut into strips
1 egg, beaten
2 tbsp plain flour
A sharing bag or two small bags of Discos Salt and Vinegar Crisps
Method
Heat the oven to 200C, 180C fan, gas mark 6, and line a tray.
Crush the crisps finely in the bag or a bowl with the end of a rolling pin.
Coat each strip in flour, then egg, then press it into the crisp crumb.
Bake for 15 to 18 minutes, turning once, until the chicken is cooked through with no pink in the middle.
The crisps are already salted, so taste before adding any more salt at the table.
Customer reviews
What buyers say
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