This is the Calbee Potato Chips Squid Ink Pasta with Scallops.
The chips ranged from 3–7 cm in diameter and were under 1 mm thick, with a light yellow colour mottled with fine black specks. The aroma was subdued, offering only a mild dried-scallop note.
On tasting, the thinness made them crisp but not especially satisfying to bite into. The scallop character appeared immediately and settled into a generalised brininess (of squid ink) accompanied by a noticeable sweetness through the body. The scallop notes returned in the finish and lingered into the aftertaste. The profile was gentle and unobtrusive, easy to snack on, yet lacking clarity or depth for something marketed as seafood-forward. The squid ink component contributed more to colour than to flavour.
Overall, a light and approachable chip, but not distinctive enough for repurchase.
This Calbee Potato Chips Squid Ink Pasta with Scallops contained 75 g. It was produced in China and purchased in Sydney, Australia in 2025.