Kettle Chips reveal two new 'gourmet' flavours - and they've been picked by a celeb chef
Kettle Chips' latest mouth-watering selection for UK customers include Honey Dijon Mustard and Brie & Caramelised Onion.
The products were created with the help of the best-selling author and broadcaster, who received international acclaim for her cookbook and its accompanying BBC cookery series, The Little Paris Kitchen: Cooking with Rachel Khoo.
Each flavour is inspired by the Croydon-born chef's time working in France, where she refined her culinary skills and developed a deep appreciation for exceptional ingredients and for French cuisine.
The new gourmet potato chips are made with Kettle Chips' signature real-food ingredient seasonings which bring a sophisticated flavour to the snack.
The Honey Dijon Mustard flavour delivers a balance of sweet and tangy, with the warmth of authentic Dijon mustard mellowed by rich, golden honey.
Meanwhile the Brie & Caramelised Onion is described by the brand as 'pure indulgence'; the crisp combines the creamy, nutty notes of brie with the rich sweetness of caramelised onions.
Rachel, who has appeared as a judge on the Great Australian Bake Off, said: 'These flavours are a love letter to my time in France where my culinary career began and I learned that great food starts with simple, high-quality ingredients.
'I hope these handcooked chips bring as much joy to your taste buds as they do mine!'
The gluten-free crisps - available in Waitrose and Morrisons now for just £2.65 a bag - contain no artificial ingredients yet still offer a full-bodied taste.
Speaking about the two unique flavour combinations, chef Rachel said: 'It's bringing in the classic French flavors, but adding that little surprise, that little twist, which a lot of my recipes are like.
'OK, it might be quite French classic, but I always put a little spin on the end, or something unexpected.'
TV chef Rachel spent her early years in the UK but her influences are international. Her mother is Austrian and her father Malaysian-Chinese.
The family moved to Bavaria when she was 12 and she wrote her first cookbook in English – The Little Paris Kitchen in 2012 – when she was living in a small apartment in the French capital.
Rachel speaks English, French, German and Swedish, but she's found her programmes in demand all over the world. She's filmed shows in Australia and is huge in Japan.
In 2006, the chef moved to Paris, studied at Le Cordon Bleu school and began a TV career with The Little Paris Kitchen series, in which she was filmed cooking for guests at a pop-up restaurant in her miniscule kitchen.
Praising the beloved cuisine that inspired her crisp selection, Rachel said: 'I think the French are really good at celebrating simple pleasures and enjoying, you know that moment, like having the pleasure of something so delicious, really tasty, wonderful texture.
'So I get a lot of questions, like, "How can you eat all of this stuff and not be whatever?" I'm really like, if it looks mediocre, I'm not going to eat it.
'If it's like a sad looking croissant... I'm going to wait for that beautiful croissant. I think also like the pleasure of just simply enjoying things.
'I hate the thing of, like, guilty pleasures, just enjoy it, enjoy the moment. But maybe you don't have to do it so frequently.'
Speaking about the two new products, Rachel insisted that 'these don't need to be guilty pleasures' and instead referred to them as 'edible souvenirs'.
'You can bring that little flavor of France home,' revealed the chef. 'I love edible souvenirs. So my suitcase is like, bread, I have chocolate in there. I'll have, you know, random things like jams or whatever. So I'm an edible souvenir kind of girl.'
Rachel explained how Kettle fitted with the French philosophy of 'always buying the best possible produce you can' thanks to the brand using 'real ingredients so it gives a richer feel'.
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