The Curators Tangy Cheese Protein Chips, 85g

The Curators make protein chips, crunchy triangles made from lentils and soy, and Tangy Cheese is the cheese one. This is the 85g bag, and the pack calls them lentil tortillas. The maker on the label is Curators of Flavour Ltd, and the listing gives the chips as produce of the EU.

The ingredients

According to the published pack listing, the chips are made from a lentil and soy base (lentil flour 62.2%, soy protein concentrate, tapioca starch and salt), sunflower oil, a cheese seasoning (maltodextrin, yeast extract, whey powder, onions, natural flavourings, sugar, rice flour, salt, cheese powder, potassium chloride listed as a flavour enhancer, spice, sunflower oil, citric acid and paprika extract) and rosemary extract as an antioxidant. The whey and cheese are from milk, and the soy protein from soybeans.

Lentil tortillas

Lentil flour makes up 62.2% of the chips, and the pack calls them lentil tortillas: a crunchy triangle made from lentils and soy rather than corn.

Protein

With lentil flour and soy protein concentrate as the base, the label gives 30g of protein per 100g, about 25g in the whole bag.

Fibre

The label gives 7.4g of fibre per 100g, from the lentils.

The tangy cheese

Yeast extract and whey powder lead the seasoning after the maltodextrin, with cheese powder, onion and a little spice, and citric acid gives the tang in the name.

Potassium chloride

Potassium chloride is listed as a flavour enhancer. It tastes salty but contains no sodium, and the salt figure on a UK label is worked out from sodium.

Sunflower oil

Sunflower oil is the only oil on the list. The label gives 11g of fat per 100g, amber on the front of pack scale, and 1.3g of saturates, green.

Numbers per 100g

The label gives 421 kcal (1770 kJ), 11g of fat, 1.3g of saturates, 46g of carbohydrate, 4.4g of sugars, 7.4g of fibre, 30g of protein and 1g of salt per 100g. The pack front also gives figures for a serving.

Reading the front of the pack

On the UK front of pack scale, per 100g, fat at 11g is amber. Saturates at 1.3g are green. Sugars at 4.4g are green. Salt at 1g is amber.

Carbohydrate

The label gives 46g of carbohydrate per 100g, of which 4.4g are sugars; the rest is starch from the lentils and tapioca.

Lentils

Lentils are a pulse, like beans and peas, and lentil flour is dried lentils ground fine.

Soy protein concentrate

Soy protein concentrate, made from soybeans with most of the oil and carbohydrate removed, adds protein to the lentil flour.

Tapioca starch

Tapioca starch, from the cassava root, binds the dough and gives the triangles their crisp snap.

Maltodextrin and rice flour

Maltodextrin leads the seasoning and rice flour carries it, so the cheese coats each triangle.

Onions and spice

Onions and a little spice give the seasoning a savoury base under the cheese, and paprika extract gives the chips their orange colour.

Sugar and salt

A little sugar rounds the tang: the label gives 4.4g of sugars per 100g, green, and 1g of salt per 100g, amber.

Triangles

The chips are cut as triangles, like a tortilla chip, sturdy enough for a dip.

Allergens and diet

The published ingredients highlight soya, in the soy protein concentrate, and milk, in the whey powder and cheese powder. The published listing gives no may contain advice. The listing says the chips are gluten free and suitable for vegetarians; they are not vegan, because of the milk. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.

Gluten free

There is no gluten ingredient on the list, and the listing says the chips are gluten free.

Once opened

The listing advises a cool, dry place and says to eat the chips within 24 hours of opening, for the best crunch.

Rosemary extract

Rosemary extract is a natural antioxidant, used to help keep the sunflower oil fresh.

The pack

The orange bag carries The Curators name in dark letters, a black band reading protein chips, the words tangy cheese lentil tortillas, a column of figures on the front for a serving, a few triangle chips and the 85g weight.

Who it suits

A crunchy cheese chip made from lentils and soy suits anyone who likes a firm, crunchy snack, and the gluten free and vegetarian statements suit many tables. It is not suitable for anyone avoiding milk or soya.

Serving ideas

Serve the chips with a salsa, a guacamole or a tzatziki, or beside a salad for lunch.

In the kitchen

Crushed, the chips make a crunchy, cheesy crumb for the top of a salad or a bowl of tomato soup.

In a desk drawer

A bag of protein chips keeps in a gym bag or a desk drawer for a savoury snack between meals.

Whey

Whey powder, from milk, gives the seasoning a creamy base.

With dips

A lentil triangle holds a dip well: try a hummus or a spiced yoghurt dip.

On a snack board

Put the chips out on a snack board with olives and cherry tomatoes.

In a lunchbox

Tip a handful into a small pot for a lunchbox, and eat the rest of the bag within 24 hours.

Made in the EU

The listing gives the chips as produce of the EU.

The tasting notes on this page are our own editorial assessment against the current pack format and the brand's published description.