Walkers Salt and Vinegar Crisps, 6 x 25g

This is the everyday way to buy Walkers Salt and Vinegar: six 25g bags in one pack, 150g of crisps in total, each bag a sealed single serving. Salt and vinegar is the sharp member of the classic Walkers set, and the small bag suits a flavour that some people want every day and others only now and then.

The seasoning, read closely

According to the published pack listing, the crisps are made from potatoes, sunflower and rapeseed oil in varying proportions, a salt and vinegar seasoning and antioxidants: rosemary extract, ascorbic acid, a tocopherol rich extract and citric acid. The pack says the potatoes are 100% Great British potatoes.

The seasoning has six parts: acids (potassium acetates and citric acid), flavourings, potassium chloride, sugar, salt and yeast extract. The acids come first and carry the flavour. Potassium acetates are the dry salts of acetic acid, the acid in vinegar, and citric acid adds a brighter, lemony sharpness. The flavourings round out the vinegar aroma, the small amount of sugar takes the harshest edge off the acid, and yeast extract gives a savoury base so the crisp tastes seasoned rather than simply sour.

Why a crisp can be sour

Acids taste sour because they release hydrogen ions on the tongue, and the tongue has receptors that respond to exactly that. Vinegar does it with acetic acid; lemons do it with citric acid. The seasoning on these crisps uses both kinds, which is why the sharpness has two stages: a quick, bright hit and a longer, vinegary tail. The watering of the mouth that follows is part of the experience, and it is what makes salt and vinegar such a good partner for rich food.

Numbers for one bag

The label gives 127 kcal, 7.3g of fat, 0.6g of saturates, 13g of carbohydrate, 0.2g of sugars, 1.1g of fibre, 1.5g of protein and 0.16g of salt for a 25g bag. Per 100g that is 510 kcal, 29g of fat, 2.3g of saturates, 0.9g of sugars and 0.64g of salt. On the UK front of pack scale fat is high, saturates and salt are medium, and sugars are low. One bag is about 6% of an average adult's daily energy reference intake and 3% of the salt.

The salt per bag, 0.16g, is about half that of a Walkers Cheese and Onion bag at 0.29g. Potassium chloride and the potassium acetates add saltiness and sharpness without adding sodium, and the label's salt figure is calculated from sodium.

Allergens and diet

No allergens from the UK list of 14 are highlighted in the published ingredients. The allergy advice says the crisps may contain cereals containing gluten, milk, mustard and soya. The pack states they are suitable for vegetarians, with no added MSG or artificial colours. No vegan or gluten free claim is made. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.

How the crisps are made

The crisp is the thin Walkers slice: potatoes washed, cut thin and rinsed, then fried in the sunflower and rapeseed blend until the water has gone and the slice snaps. The acid seasoning goes on while the crisps are warm, and the pack says the bags are packaged in a protective atmosphere, which keeps oxygen away from the oil until a bag is opened.

Six bags, and the boxes it shares

Six bags cover a working week with one to spare. If your household likes a mix, salt and vinegar is in every size of the Walkers Classic Variety box: two bags in the six bag box, three in the fourteen and five in the twenty. For the table there is a 150g sharing bag, and for one person a 45g bag. In the same six bag format we stock Walkers Cheese and Onion, Prawn Cocktail, Roast Chicken, Smoky Bacon, BBQ Sauce and Worcester Sauce.

Reading the front of pack colours

Per 100g, fat at 29g is above the 17.5g line, so it is coloured high, as it is for nearly every fried crisp. Saturates at 2.3g fall between 1.5g and 5g, which is medium. Sugars at 0.9g are well under 5g, which is low. Salt at 0.64g sits between 0.3g and 1.5g, which is medium, and towards the lower end of that band. Per bag, the label's 0.16g of salt is about 3% of an adult's reference intake.

In the kitchen

A crushed bag of salt and vinegar makes a sharp coating for fish or chicken: dip the pieces in beaten egg, press them into the crumbs and bake until golden. It also makes a good topping for a fish pie, where the acid does the job of a squeeze of lemon.

Keeping them fresh

The pack advises a cool, dry place. Keep the bags in the outer pack until needed and finish a bag once it is opened.

Sizes of Walkers Salt and Vinegar Crisps we stock

Figures as published on each pack's label.

The published listing gives the United Kingdom as the country of origin and names Walkers Snack Foods Ltd 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.