DLSP10004 Darling Spuds

Sour Cream & Mexican Chilli Crisps - 40g

  • Gluten free.
  • Hand cooked Sour Cream with a hint of Mexican Chilli Crisps


Product Description

  • Subtlety is the name of the game! Luxurious lashings of sour cream ensure that when it comes to the all-important 'chilli hit', we're talking about a delicate kick from a burro wearing silk slippers rather than one's tongue being bashed with a piñata stick.


Potatoes, sunflower oil, Sour Cream with Mexican Chipotle Chili Flavour (salt, sour cream powder, rice flour, onion powder, sugar, whey powder, flavourings, spices, yeast powder, garlic powder, yeast extract powder, dextrose, herbs, tumeric, citric acid.

Nutrition Information

These Darling Spud Crisps are vegetarian friendly, gluten free and have no GMO's.


To some, the idea of creating the finest hand cooked chips might seem like small potatoes. Yet, after lots of perspiration, pondering and pottering we’re proud to announce the arrival of DARLING SPUDS, potato perfection in its purest incarnation, from the people who brought you Salty Dog.

These are delicious, authentic chips with wholesome characters and feisty flavours, borne out of our potatoes enjoying a well - grounded upbringing. Then they are not only lovingly hand cooked, but free to mix with all the finest natural ingredients available.


DARLING SPUDS come to you from the creators of Salty Dog, Judy and David Willis. Salty Dog was conceived as a quirky range of feisty flavoured crisps named in honour of David’s enthusiastic junior partner, a little terrier puppy called Ruby. DARLING SPUDS is the result of Judy’s determination to create a more wholesome, all natural snack to satisfy the growing demand for healthier food.

Aside from their slightly obsessive interest in snacks, Judy and David enjoy a simple, country life. When they are not playing their African drums, they can be found flying kites, gardening or walking Ruby in the Chiltern Hills.

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Darling Spuds

Manufactured by

Darling Spuds









Expected Despatch By 01/11/2016

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