{
    "id": 1073685,
    "title": "McCoy's Salt and Malt Vinegar Crisps, 140g",
    "slug": "mccoys-salt-and-malt-vinegar-crisps-140g",
    "type": "product",
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    "modified": "2026-09-26T23:52:15+01:00",
    "excerpt": "A 140g sharing bag of McCoy's Salt and Malt Vinegar, thick ridge cut crisps with a sharp, salty seasoning made with barley malt vinegar. The label suggests four to five servings, gives 159 kcal for a 30g serving and asks you to keep an opened bag in an airtight container.Barley is in the seasoning, so the crisps contain gluten. The salt is high on the front of pack scale at 2.1g per 100g. The pack says they are suitable for vegetarians.Allergens. Contains cereals containing gluten; may contain milk, mustard and soya. 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.",
    "content_text": "Salt and malt vinegar is the chip shop version of salt and vinegar: sharper, maltier and saltier. This 140g sharing bag of McCoy's Salt and Malt Vinegar puts that flavour on a thick ridge cut crisp, and the label suggests it serves four to five. The full product name on the pack is Salt and Malt Vinegar Flavour Potato Crisps.Real malt vinegar, in dried formAccording to the published pack listing, the crisps are made from potatoes, sunflower oil and a salt and malt vinegar flavour seasoning. The seasoning lists salt, natural flavouring, sugar, dextrose, citric acid, rice flour, dried yeast extract, maltodextrin, a stabiliser (potassium phosphate) and dried barley malt vinegar extract.The last ingredient is the one that sets this crisp apart. Here it is used in dried form, as an extract, because a liquid vinegar would soften the crisps. Citric acid supplies extra sharpness, and rice flour and maltodextrin act as carriers that help the seasoning spread evenly over the ridges.Gluten: the key allergen hereBecause the malt vinegar is made from barley, the published ingredients highlight cereals containing gluten. That makes this crisp unsuitable for anyone avoiding gluten, and it is a real difference from salt and vinegar crisps that use other acids. The allergy advice adds that the crisps may contain milk, mustard and soya. The pack says they are suitable for vegetarians. No vegan claim is made. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.The salt figureSalt comes first in the seasoning, and the label gives 2.1g of salt per 100g. On the UK front of pack scale anything above 1.5g per 100g is coloured high, so this is a red for salt, as well as for fat. It is the saltiest crisp in the McCoy's range we stock. Per 30g serving the label gives 0.63g of salt, about 11% of an average adult's daily reference intake, so it is a crisp to share rather than finish alone.A sharing bag in numbersPer 30g serving the label gives 159 kcal (663 kJ), 9.3g of fat, 0.8g of saturates, 16g of carbohydrate, 0.6g of sugars, 1.2g of fibre, 2g of protein and 0.63g of salt. Per 100g it is 529 kcal, 31g of fat, 2.5g of saturates, 1.9g of sugars and 2.1g of salt. On the front of pack scale that reads high for fat and salt, medium for saturates and low for sugars.Why ridges suit a vinegar seasoningA sharp seasoning needs something to hold on to. The grooves in a ridge cut crisp carry more powder than a flat slice, so each crisp delivers a full hit of salt and malt vinegar rather than a light dusting. The thicker slice also stands up to a thick dip, which is useful when a creamy dip is the obvious partner for a crisp this sharp.How the crisps are madeWashed potatoes are sliced with a corrugated blade into thick ridged slices, rinsed and fried in sunflower oil until the water has cooked out and they are firm. The seasoning is tumbled onto the warm crisps, and the ridges catch more of it than a flat slice would. The pack says the bag is packaged in a protective atmosphere.Serving the bagA sharp, salty crisp needs something rich or creamy beside it: a soured cream dip, a cheese board, sausage rolls or a scotch egg. It also makes a good crunchy side at a fish supper, where the malt vinegar echoes what goes on the chips. Pour half into a wide bowl and keep the rest sealed.Pairing a sharp, salty crispSalt and acid both make fat taste lighter, which is why this crisp suits rich food. A cheese board with a mature Cheddar, a plate of sausage rolls, a scotch egg or a pork pie all work. For a drink, something cold and not too sweet, such as a lager, a dry cider or sparkling water, clears the palate between handfuls. Avoid pairing it with other salty snacks on the same table; one strong salty crisp is enough.After openingThe pack advises a cool, dry place and, once opened, keeping the crisps in an airtight container. The published listing says the bag can be recycled with bags at large supermarkets and should not go in home recycling.Other sizesThe same flavour comes in a 45g bag and a six bag multipack, and salt and malt vinegar is in both McCoy's Classic Variety boxes: two bags in the six bag box and four in the twelve. The other McCoy's sharing bag we stock is Flame Grilled Steak at 140g, with 1.5g of salt per 100g.Sizes of McCoy's Salt and Malt Vinegar Crisps we stockPackBagsEnergySalt per 100g45g1238 kcal per 45g bag2.1g140g (this pack)1159 kcal per 30g serving2.1g6 x 25g6132 kcal per 25g bag2.1gFigures as published on each pack's label.The published listing gives the United Kingdom as the country of origin and names KP Snacks as the maker. The tasting notes on this page are our own editorial assessment against the current pack format and the brand's published description.",
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