This is the Snackachangi Chips BBQ, a heavily corrugated kettle-fried potato chip featuring what the brand describes as “free range, non-caged potatoes”.
The chips presented as irregular oval slices measuring approximately 4–6 cm in diameter and around 2 mm in thickness, with a golden appearance and occasional fragments of potato skin remaining along the edges. Deep corrugation and uneven rippling created a dense, rigid structure. A fine coating of red-orange seasoning adhered evenly across both the ridges and recessed surfaces. The aroma opened with a savoury-sweet barbecue seasoning profile dominated by tomato, onion and light spice notes.
Initial contact delivered an immediate and highly satisfying crunch generated by the thick kettle-fried construction and pronounced ridging. The chips fractured with considerable mechanical resistance before collapsing into a dense crispness. Flavour opened on a sweet-savoury profile driven primarily by tomato and spiced onion seasoning, supported by mild yeast-derived savouriness. From the outset, texture established itself as the defining strength of the product.
Through the mid-palate, the flavour profile remained centred on sweet savoury notes, though smoke character was surprisingly restrained for a barbecue-flavoured chip. Acidity was similarly limited, resulting in a profile that leaned noticeably towards sweetness. The corrugated structure continued to provide persistent crunch while promoting effective seasoning distribution across the palate. While the seasoning broadly aligned with expectations for a barbecue chip, it lacked the sharper definition and layered savoury complexity necessary to distinguish itself from more conventional offerings within the category.
Towards the finish, the sweeter elements gradually receded, leaving lingering notes of savoury onion and tomato. Residual oil remained moderate, allowing the aftertaste to stay relatively clean rather than greasy. The texture continued to outperform the flavour profile through to the conclusion, maintaining interest even as the seasoning became increasingly predictable.
Overall, a kettle-fried potato chip with a predominantly sweet-savoury flavour progression and an exceptionally robust corrugated structure that delivers sustained crunch throughout the eating experience, resulting in a texturally outstanding product paired with a comparatively ordinary barbecue seasoning. So far, none of the seasoning variants in the range have warranted repurchase despite their impeccable texture.
This Snackachangi Chips BBQ contained 140 g. It was produced in New Zealand and purchased in Auckland, New Zealand in 2026.