Covered in a curious-looking whitish veil that is in fact a completely natural result of the drying process, the Ichidakaki fully manifests all its flavour and texture qualities when tasted.
Despite this fact, some operators still aim to manufacture products with a real gastronomic vocation. This is most certainly the case with the company San Nicasio.
Located in Anadalusia, more specifically in the region of Priego de Cordoba, this company is wholly dedicated to harnessing the simplicity of its utilised products in their most natural possible expression. For instance, the potatoes used in the making of these crisps are sourced exclusively from Spain and are of the non-transgenic Agria variety.
The potato slices are cooked exclusively in cold-pressed extra virgin olive oil from a local cooperative (Almazaras de la Subbética) that has won several awards for the quality of its products.
Once they have been browned under the supervision of the “Chipmaster” Rafael del Rosal, who is the true soul of the company, the crisps in question are seasoned exclusively with pink Himalayan salt, an exceptionally pure product.
Finally, based on the principle that a quality product cannot be considered complete without an adequate packaging to go with it, these crisps are distributed in a high-quality and highly resistant bag that protects them from shocks as well as from outer air. The end result is an exceptional product in terms of both texture and flavour, which was unanimously appreciated by the Monde Sélection jury: “Very little breakage, extra fine texture, crispy. Lightly salted to perfection. No oiliness… Very tasty…”
Easy to recognise thanks to their high-quality pink packaging, these crisps fully deserve their Gold Medal.