Kettle Mature Cheddar and Red Onion Potato Chips, 130g
In stock
- Branded crisps from the makers you know, never own label.
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Kettle in brief.
A 130g sharing bag of Kettle Mature Cheddar and Red Onion, hand cooked potato chips with a sharp, savoury cheese and onion seasoning. The label suggests five servings and gives 494 kcal per 100g.
The seasoning uses dried mature Cheddar and Cheddar, buttermilk, onion and red onion, yeast extract and parsley. Milk is in the seasoning; the pack says the chips are suitable for vegetarians, carries a gluten free claim and says the chips are hand cooked in Norfolk.
Allergens. Contains 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.
Pack, price and barcode.
- Maker
- Kettle
- Pack
- 130g
- Price per 100g
- £2.77
- Shelf
- Hand cooked crisps
- Pack type
- Sharing bags
- Diet
- Gluten free, Vegetarian
- Country of origin
- United Kingdom
- Barcode
- 5017764004736
Worth a crunch?
Cheese and onion, grown up: dried mature Cheddar and Cheddar, two kinds of onion, buttermilk and parsley on a hand cooked Norfolk chip. Vegetarian and gluten free by the pack's statements; milk is in it. The one for a ploughman's.
- Crunch5Hand cooked, hard and crunchy
- Saltiness10.5g salt per 100g, medium on the front of pack scale
- Tang2A buttermilk tang behind the cheese
- Heat1
What is in it.
Select Potatoes, Vegetable Oils (Rapeseed Oil, Sunflower Oil)***, Rice Flour, Dried Onion, Dried Buttermilk, Natural Flavouring, Dried Yeast Extract, Salt, Sugar, Dried Parsley, Acid: Citric Acid, Colour: Paprika Extract, Dried Mature Cheddar Cheese (Milk), Dried Cheddar Cheese (Milk), Dried Red Onion, ***In varying proportions. Note: product may be fried in either of the oils listed or a blend may be used dependent on availability of supply
Free From Cereals Containing Gluten
Free From Cereals Containing Gluten, Contains Milk
Gluten free; Suitable for Vegetarians
For allergens see ingredients in bold . Gluten free Suitable for Vegetarians
| Typical values | Per 100g |
|---|---|
| Energy | 2,065kJ / 494kcal |
| Fat | 26.4g |
| of which saturates | 3g |
| Carbohydrate | 54g |
| of which sugars | 1.4g |
| Fibre | 4.9g |
| Protein | 7.8g |
| Salt | 0.5g |
Store in a cool, dry place away from bright light.
Whole Packaging - Recycle with bags at large supermarket - Don't recycle at home
Kettle Foods Ltd,
Barnard Rd,
Bowthorpe,
Norwich,
NR5 9JP,
UK.
Valeo Foods Group,
Dublin,
K67 AE37,
Ireland.
Taken from the published label for barcode 5017764004736. Recipes and packs change, so the pack in your hand is always the final word on ingredients, allergens and nutrition.
Kettle, in full.
Mature Cheddar and red onion is the savoury, grown up take on cheese and onion, and Kettle puts it on a thick, hand cooked chip. This is the 130g sharing bag, which the label suggests serves five. The full product name on the pack is Hand Cooked Potato Chips with Mature Cheddar Cheese and Red Onion Seasoning, and the pack says the chips are hand cooked in Norfolk with British potatoes.
The ingredients
According to the published pack listing, the chips are made from select potatoes, vegetable oils (rapeseed and sunflower, in varying proportions), rice flour, dried onion, dried buttermilk, natural flavouring, dried yeast extract, salt, sugar, dried parsley, citric acid, paprika extract for colour, dried mature Cheddar cheese (milk), dried Cheddar cheese (milk) and dried red onion. The label adds a note that the chips may be fried in either oil or a blend, depending on supply.
Two Cheddars and two onions
This seasoning names its cheese: dried mature Cheddar and dried Cheddar. Mature Cheddar is aged longer, which gives a sharper, more savoury flavour, and using both gives depth as well as a creamy base. The onion comes twice too: dried onion high on the list for a sweet, rounded onion flavour, and dried red onion at the end, which is milder and slightly sweeter. Dried buttermilk adds a soured tang, yeast extract savoury depth, and parsley a green note like a homemade cheese and onion filling.
Rice flour in a crisp seasoning
Rice flour is the first seasoning ingredient. It carries the dried cheese and onion and helps them stick to the chip evenly, and because it is not a gluten containing cereal, it keeps the seasoning in line with the pack's gluten free claim.
Hand cooked in Norfolk
Kettle chips are cooked in batches rather than in a continuous fryer. Each batch cools the oil when it goes in, and the slower cook that follows gives a harder, crunchier chip with a deeper golden colour and plenty of curls and folds. The pack says these are hand cooked in Norfolk, and it states absolutely nothing artificial.
Numbers per 100g
The label gives 494 kcal (2065 kJ), 26.4g of fat, 3g of saturates, 54g of carbohydrate, 1.4g of sugars, 4.9g of fibre, 7.8g of protein and 0.5g of salt per 100g. With five servings in the bag, a serving is about a fifth of the bag.
Reading the front of the pack
On the UK front of pack scale, per 100g, fat at 26.4g is red. Saturates at 3g are amber. Sugars at 1.4g are green. Salt at 0.5g is amber, in the lower part of its band.
Allergens and diet
The published ingredients highlight milk, in the dried buttermilk, mature Cheddar and Cheddar. The published listing gives no may contain advice for this bag. The pack says the chips are suitable for vegetarians and carries a gluten free claim. They are not vegan, because of the milk. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.
Absolutely nothing artificial
The pack states absolutely nothing artificial, and the list bears it out: the only colour is paprika extract, from peppers, and the flavouring is described as natural. The savoury depth comes from yeast extract and the cheese itself rather than from an added flavour enhancer.
Serving the bag
A sharp cheese chip suits a ploughman's lunch, a pint of bitter, a bowl of tomato soup or a cheese and pickle sandwich. On a buffet it is the crisp for people who find ordinary cheese and onion too sweet. It also works with a cool soured cream and chive dip.
In the kitchen
Crushed, the chips make a savoury, gluten free topping for a macaroni cheese or a cauliflower cheese, adding a second layer of Cheddar and a crunch. Scatter them on for the last few minutes in the oven.
Not the tortilla chip
Kettle also makes a Mature Cheddar and Red Onion tortilla chip, which we stock in a 140g bag. That is a corn chip with its own recipe; this is the hand cooked potato chip. Check the name when ordering.
Storage and packaging
The pack advises a cool, dry place away from bright light. The published recycling guidance says the whole packaging can be recycled with carrier bags at large supermarkets and should not go in home recycling. The pack names Kettle Foods Ltd as the maker.
Other Kettle flavours
In the same 130g bag we stock Kettle Brie and Caramelised Onion, Honey Dijon Mustard, Sea Salt and Balsamic Vinegar of Modena, Lightly Salted and Sea Salt and Crushed Black Peppercorns.
Other 130g packs of Kettle Chips we stock
| Product | Energy | Salt per 100g |
|---|---|---|
| Kettle Brie and Caramelised Onion Potato Chips | See current pack | 0.33g |
| Kettle Honey Dijon Mustard Potato Chips | See current pack | 0.44g |
| Kettle Lightly Salted Potato Chips | See current pack | 0.65g |
| Kettle Mature Cheddar and Red Onion Potato Chips (this pack) | See current pack | 0.5g |
| Kettle Sea Salt and Balsamic Vinegar of Modena Potato Chips | See current pack | 0.58g |
| Kettle Sea Salt and Crushed Black Peppercorns Potato Chips | See current pack | 0.63g |
| Kettle Sweet Chilli and Sour Cream Potato Chips | See current pack | 0.44g |
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.
Good company.
- Ploughman's lunchCheddar with Cheddar
- Pint of bitterA pub pairing
- Tomato soupA cheesy crumb on top
More about this crisp.
Product questions
What cheese is in Kettle Mature Cheddar and Red Onion?
Where are the chips made?
Is it gluten free?
Is this the same as the Kettle tortilla chips with the same name?
How many servings are in the bag?
What allergens are in Kettle Mature Cheddar and Red Onion Potato Chips?
Is Kettle Mature Cheddar and Red Onion Potato Chips vegetarian?
Is Kettle Mature Cheddar and Red Onion Potato Chips vegan?
How salty is it?
How should I store it?
Crunch and flavour science
What happens when you eat Kettle Mature Cheddar and Red Onion Potato Chips 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 the hard, curled Kettle chip, crunchy right through.
The seasoning is sharp and savoury: mature Cheddar and Cheddar for depth, dried onion and red onion for sweetness, buttermilk for tang, yeast extract and parsley underneath.
The finish is savoury and cheesy, with the mature Cheddar lingering.
Getting the best from a bag
Serve it with a ploughman's, a pint or a bowl of tomato soup.
How storage changes it
Keep it cool, dry and away from bright light, and clip the bag after opening.
Note: The tasting profile is our own editorial assessment against the current pack format and the brand's published description.
Serving ideas
A sharp cheese and onion chip for a ploughman's and a pub lunch.
Serving ideas, tried and simple
The Pub Table at Home
What to pour next to Kettle Mature Cheddar and Red Onion Potato Chips, whether or not there is alcohol involved.
- A bag of Kettle Mature Cheddar and Red Onion Potato Chips
- A cold drink: a crisp lager, a dry cider, a cola or a ginger beer
- A small bowl
- Chill the drink properly; cold carbonation cuts through salt and fat.
- Serve the crisps in a small bowl rather than from the bag, so they stay dry.
- Pair salty and meaty flavours with something malty, and sharp ones like salt and vinegar with something sweeter.
Water on the table as well is a good idea with anything salty.
The Savoury Snack Board
Kettle Mature Cheddar and Red Onion Potato Chips earns a place on a board next to cheese, pickles and cold meats.
- A bag or caddy of Kettle Mature Cheddar and Red Onion Potato Chips
- A wedge of mature Cheddar
- Pickled onions or cornichons
- Sliced apple
- A few slices of ham
- Arrange the cheese, meats and pickles on a board.
- Tip the snacks into a small bowl on the board rather than loose, so they stay dry.
- Serve with a knife for the cheese and let everyone build their own bites.
Keep the pickles in their own dish; their juice softens anything crisp it touches.
Soup Crunch
A bowl of tomato soup and a few Kettle Mature Cheddar and Red Onion Potato Chips crumbled over the top is lunch in the time it takes to heat the pan.
- 2 bowls of hot tomato soup
- A handful of Kettle Mature Cheddar and Red Onion Potato Chips
- Black pepper
- Heat the soup until it is steaming.
- Crumble the crisps over the top just before it goes to the table.
- Finish with a grind of black pepper.
Add the crisps at the last second. Left in the soup for more than a minute they soften.
Crunch on Top of Macaroni Cheese
A crushed bag of Kettle Mature Cheddar and Red Onion Potato Chips makes a quicker, saltier crust than breadcrumbs ever will.
- A dish of macaroni cheese, made and hot
- 1 bag or a large handful of Kettle Mature Cheddar and Red Onion Potato Chips
- A little grated Cheddar
- Crush the crisps in the bag with the heel of your hand into rough pieces, not dust.
- Scatter them over the macaroni with a little grated cheese.
- Grill for two to three minutes until the cheese bubbles. Watch it; crisps catch fast.
- Rest for two minutes before serving so the top sets.
Keep some crushed crisps back and add them at the table for a second layer of crunch.
The Crisp Sandwich
The oldest trick in the British lunchbox, and the one Kettle Mature Cheddar and Red Onion Potato Chips was practically built for.
- 2 slices of soft white bread
- Salted butter, soft enough to spread
- One bag or a good handful of Kettle Mature Cheddar and Red Onion Potato Chips
- 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.
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