TBL Boutique
O'Donnells of Tipperary Salt & Vinegar Crisps (120g) share bags
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Details
We source our cider vinegar from our neighbours at The Apple Tree farm to help create our unique take on this classic taste combination, O'Donnells Irish Cider Vinegar & Sea Salt flavour hand cooked potato crisps.
Over the last decade, Ireland has fallen in love with the award-winning taste of O'Donnells crisps. In fact, our hand cooked crisps are Ireland's favourite. What's our secret? Well it all starts with the perfect potato. For over seven generations, our family have lived on Seskin Farm and we're proud to use nearly 300 years of expertise to bring you O'Donnells, the finest hand cooked crisps.
Features
- Hand cooked crisps
- Irish Quality Food Awards 2019 Commended
- Fried in 100% high oleic sunflower oil
- No hydrogenated fats
- Does not contain added MSG
- Gluten free
- No artificial colours or flavours
- No GM ingredients
- Suitable for vegetarians
Brand
O'Donnells
Ingredients
Potatoes, High Oleic Sunflower Oil, Irish Cider Vinegar and Sea Salt Flavour (Natural Flavourings, Sea Salt, Maltodextrin, Yeast Extract, Sugar, Dehydrated Apple, The Apple Farm Cider Vinegar Powder, Antioxidant (Rosemary Extract))
Allergen Information
May contain traces of Milk.
Milk - May Contain
Nutritional Information
Per 100g
Reference Intake of an average adult (8400kJ / 2000kcal)
Typical | per 100g |
---|---|
Energy | 2141kJ |
513kcal | |
Fat | 30.9g |
of which saturates | 2.6g |
Carbohydrate | 50.0g |
of which sugars | 1.0g |
Fibre | 5.2g |
Protein | 6.3g |
Salt | 2.2g |
50g pack = 1 Serving |
Reference Intake of an average adult (8400kJ / 2000kcal)
Storage
Keep these hand cooked crisps cool, dry and away from bright lights and strong flavours.
Disclaimer
Whilst we take care to ensure the product information displayed on our website is correct, our products and their associated recipes are subject to change. Therefore, you should always check product labels and not entirely rely on the details listed on this page. Customer quotas may apply.
