Frequently Asked Questions
Our George's Hand Cooked Crisps are made using a more traditional, small-batch style of crisp manufacturing. Rather than being produced through a continuous high-speed process, the potatoes are prepared and cooked in controlled batches.
This gives us greater control over the cooking process and helps create the characteristics that make our Hand Cooked Crisps different – including their distinctive texture, crunch and full flavour.
The result is a crisp that has a more traditional, handcrafted character rather than the uniform texture associated with conventional mass-produced crisps.
One of the things that makes Hand Cooked Crisps special is that they are not intended to look completely identical.
Potatoes are a natural agricultural product, and individual potatoes can differ in size, shape, starch content and moisture. Our cooking process allows some of that natural variation to remain.
You may therefore find crisps that are slightly different in shape, size, colour or thickness within the same bag. This is not a defect – it is part of what makes a traditionally cooked crisp unique.
Natural potatoes do not all cook in exactly the same way. Differences in potato variety, moisture, sugar and starch levels can affect the colour achieved during cooking.
Our Hand Cooked Crisps can therefore have some natural variation in colour, ranging from lighter golden crisps to deeper golden-coloured pieces.
A variation in colour does not necessarily indicate that a crisp is burnt or unsafe. Our production process is carefully controlled to ensure that the product meets our required quality and food-safety standards.
Our Hand Cooked Crisps are deliberately produced with a more substantial cut than many conventional crisps.
The thicker cut contributes to the characteristic crunch and eating experience of a Hand Cooked Crisp. It also allows the crisp to stand up well to our robust seasoning profiles.
Our Hand Cooked Crisps are made from real potatoes, rather than from a reconstituted potato mixture.
Because potatoes are naturally different in size and shape, the slices will naturally vary. We believe this adds to the character of the product and is one of the things that distinguishes a traditionally made crisp from a highly uniform, mass-produced product.
Small bubbles or blisters can naturally develop during the cooking process as moisture within the potato escapes.
These are a normal characteristic of traditionally cooked crisps and can actually contribute to the texture and crunch of the finished product.
They are not an indication that the product is defective.