Using a photo is always a risky design option. This pictures a Kentish barn and a field of rape, which is a familiar Kentish sight. The Crisps were not cooked in a barn, neither did they use rape-seed Oil in the cooking process. A bowl of Crisps is poking out of the side. It does the job of persuading consumers of the delights of Kent, but does nothing to build a brand or sell Crisps. It could just as easily be for any foodstuff.
To bite through these Kentish Crisps was a time consuming activity. Often a Crisp will be smashed to pieces and turn into a mouthful of mush very quickly. These took some crunching and made a loud noise as the crunching process continued. As good as it gets in the crunch stakes.
The packet included thick and mostly whole Crisps. The texture included bubbles from the cooking oil. The natural colour shone through via the oil infused golden brownish yellow. The edges featured some welcome potato skin and although well seasoned, not too much grease was left on fingers.
The Nose Plunge Test revealed a very slight smell of cheese, but you had to take a few sniffs to detect it. The flavour was clearly cheese dominant. And it was not ordinary Cheddar either, so we are inclined to accept the claim it is made from Cheddar prepared by wrapping in muslin and pressing in 19th Century presses, despite the fact that it just says cheese powder on the ingredients list! There is not much onion flavour, but the after-taste was oniony, which was a strange but very good trick.