Amy's Gluten Free Cheddar Cheese Burrito

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Burritos are a tough sell when they don't have a tasty flour tortilla wrapped around the beans, cheese or whatever ingredients might have been part of the maker's recipe and when considering the alternatives are usually wraps like corn tortillas, sometimes it's a better decision to just go with some enchiladas or tamales as those foods always have corn tortillas and can be made without the influence of wheat flour.

This means that for a company to create a burrito that doesn't otherwise taste like a poor substitute for the real thing, a good amount of creativity must go into the recipe for a gluten-free burrito because it's really easy to tell when the ingredients just don't approximate a wheat flour tortilla well enough. 

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Individuals who might not consider themselves true burrito connoisseurs and fans of the popular Mexican food might not care too much whether a gluten-free burrito tasted just like the "real thing," but as the wheat flour tortilla does often provide a rather specific type of taste, it's important that whatever recipe is used that it can stand well on its own or in comparison to a wheat flour version. 

 For Amy's Gluten-Free Cheddar Cheese Burrito, it would seem as though looks can be deceiving because this variety of frozen burrito is definitely not the most attractive when it comes out of the wrapper (it sort of looks like a sponge up close). Of course, after it comes out of the oven the taste is certainly more impressive than the appearance would lead anyone to believe.

Regarding the preparation of the burrito, it's recommended that (like most frozen burritos) the best experience to be had for the finished product is through about twenty minutes in the oven instead of two minutes in the microwave as it will be less likely to be mushy on the outside and frozen on the inside if it spends time in a regular oven. Be aware that if the temperature is wrong in the oven that one of these burritos will probably split apart, but this doesn't negatively impact the taste.

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Frozen burritos are definitely something that people tend to eat in mass quantities when they're just not interested in making a full dinner since it doesn't matter whether the time is taken to put the burrito in the oven or nuke it in the microwave as there's zero preparation and the cleanup is usually just a single plate. 

But since the majority of frozen burritos are filled with a great deal of gluten, this simple snack is often out of reach. Fortunately, gluten free food companies and manufacturers who delve into gluten free products have started to get with the program with new gluten free burritos.

The nutritional content of this particular burrito is fairly respectable although nobody expects a burrito to be that healthy. Some people might suggest the beans are healthy, but more often than not the beans are fried anyway, so the health content is hidden behind a mask of sodium, cholesterol and fat. 

For this particular burrito, eating more than one might get you in trouble with the sodium gods, so it's probably best to pair the burrito with some rice or perhaps a cooked vegetable. It's also a good snack in the afternoon when lunch wasn't enough or perhaps if there's a toaster oven you can employ at work.

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Amy's Gluten Free Cheddar Cheese Burrito Report Card

The Good Stuff:

The Amy's crew has done a pretty great job with their recipe and while the consistency of the burrito when it comes out of the freezer might be a little odd as far as visuals go, the end result after it's cooked in the oven (even if it explodes as mine did) is really good. 

The package says "burrito" and that's exactly what you get when you eat one of these things and the great thing about eating one is that it doesn't seem to matter that it's gluten free as it doesn't taste like anything is "missing" from the finished product. And really, the number one recommendation that a gluten-free food might earn is that it doesn't taste like it's missing something. And this particular burrito just happens to taste great as well.

Things to Improve:

There are no major flaws with this particular gluten-free food and it likely rates much higher than the similarly marketed Glutenfreeda Gluten-Free Burrito as it's less expensive and just tastes better. Amy's Gluten-Free Cheddar Cheese Burrito is definitely recommended if you like burritos and want one that's easy to make and delicious to eat. Just don't feel weird that you're eating something that looks like a sponge.

Crunchmaster Multigrain Crackers Roasted Vegetable

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

When walking down the snack aisle, which will be filled with tons of different cookies and crackers, the one thing that shoppers can count on is that just about every item on the shelf will have made friends with wheat or gluten. And this is a shame since there are so many delicious flavors out there for crackers these days that just look like they should be ripped off the shelf and immediately devoured. 

For the gluten intolerant among us, this has required a search through various gluten-free boxes of crackers to try and find a snack that was a good approximation of a wheat-filled version. Most of the time the substitute ingredients used in such crackers (such as flax or even beans) are rather strong in and of itself and this can make various gluten-free crackers taste just a little bit too different to be an actual gluten replacement.

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

Sure the crackers might have some value on their own as a snack, but they still taste different enough from a wheat variety that if someone isn't a flax fan or isn't a big proponent of various alternative ingredients, they might not like some of the chips out there. Fortunately, this sentiment does not apply to Crunchmaster as these folks have seemingly made some terrific varieties of their chips and the flavors are a perfect partner for the gluten-free cracker varieties that are on the market right now.

It's worth pointing out that there are several different varieties of these crackers and they each seem to have a different strength and aroma when it comes to their flavor versus the actual taste of the cracker itself. Depending on the ingredients, sometimes it's an experience that tastes a lot like various grains while other varieties will seem to focus much more on the additional flavor such as cheese or white cheddar.

For the purposes of this review, the crackers chosen are the Crunchmaster Multigrain Crackers Roasted Vegetable variety and these crackers are definitely very flavorful and present a terrific option for a delicious snack. There's a really good balance between the taste of the basic cracker and the vegetable flavoring upon it so the cracker overall is a nicely balanced and crunchy experience.

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

The nutritional content on these crackers is pretty decent as well since the manufacturer goes out of its way to let buyers know that the crackers are free of saturated fat and have a fairly low overall amount of fat in each serving (which is a really good thing since it's way too easy to just toss an entire bag back in one sitting!)

Overall, these crackers are really good and they're a great option for someone who wants to provide a snack to guests but doesn't want to have to put up with a snack that is so obviously gluten-free that someone doesn't even have to look on the front of the cracker box (or bag as it were) to realize that they're gluten free. 

These crackers simply have a terrific taste to them and for anyone who puts these out in a bowl at a party on the snack table, it's likely that these crackers will disappear in seconds if people get a whiff of them or are lucky enough to have a taste. These crackers do stand well on their own and don't really need and accompaniment, but they'd probably be a great addition to a few slices of cheddar cheese (or any sort of snack cheese) and might be a great part of a snack spread at a small party that would include some grapes, cheese cubes and other basic snacks. 

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

Crunchmaster Multigrain Crackers Roasted Vegetable Report Card

The Good Things

On every front that counts - taste, texture and aroma - these crackers deliver. They're a zesty vegetable flavor that just tastes terrific. Out of all the varieties that Crunchmaster makes, these crackers are probably a little more zesty than the other varieties, but that's not a bad thing. If you're looking for a snack with a subtler taste, there's the white cheddar variety to check out as well.

Honestly, there aren't a lot of gluten-free crackers that can match the awesome taste of these crunchy, square snacks. If you're at all a fan of vegetable flavored snacks, these suckers will definitely be worth a try.

What Could Improve

There isn't anywhere to go when you're at the top. These crackers are tasty and would be a great way to satisfy that snacking urge.

Udi's Gluten Free Pizza Crust

Udi's Gluten Free Pizza Crust
Photograph Copyright 2012 by Kelsey Wyatt

Finding the perfect slice of pizza is a noble pursuit and that venture is made infinitely more difficult when someone must avoid gluten as it's much harder to see a beautiful pizza crust rise as it should without that perfect combination of wheat flour and other ingredients. 

One tactic that those with allergies might take is that of the homemade pizza and after looking around, the average gluten-intolerant individual is likely to find that quite a few different companies offer plain pizza crusts and each company has quite a different approach to their recipe.

Udi's Gluten Free Pizza Crust
Photograph Copyright 2012 by Kelsey Wyatt

The universal factor uniting most gluten-free pizza crusts is that they generally do not rise or change size inside the oven while being cooked and if they're a dense product when they're uncooked, they'll remain so even after they've been given toppings and a short ride in the oven.

For Udi's Gluten Free Pizza Crusts, the crusts themselves are rather thin to start so people who like thin crust pizza would likely want to try these crusts as they do seem to be the thinnest on the market at the present time. There are a lot of bakery type entries from Udi's and as one of the major players in the gluten free bread racket, Udi's does tend to have a good recipe for their items.

Regarding the calories and fat within the crust, as is to be expected the nutrition facts on the back of the package of their pizza crusts try to put one over on you by suggesting that a "serving" is only 160 calories and four grams of fat. This really isn't bad, but remember that nobody is going to eat just one serving (which happens to be a quarter of the pie). Just about everyone is going to be able to down an entire pie. So plan your calories accordingly when you make one of these pizzas since you'll be getting calories from toppings as well.

Udi's Gluten Free Pizza Crust
Photograph Copyright 2012 by Kelsey Wyatt

The crusts used for this review came out of the freezer section at the local Sprouts and this seems to be the way with a few of the Udi's products so if you're unable to find these crusts in the bread aisle of your local grocery store, it's probably because they're in the freezer.

The size of the crusts is fairly respectable and filling one crust up with toppings is an appropriately sized meal for a single person. It's doubtful many people who were staring a pizza in the face would be able to enter into any sort of conservation and eat just half of one of these. A fresh, hot pizza from the oven just begs to be scarfed down in its entirety.

For the purposes of this review, I just slapped some sauce and cheese onto the crust before popping it in the oven for about twenty minutes or so, but the rigidity of the crust is sufficient to hold any sort of toppings you might want to throw on.

Udi's Gluten Free Pizza Crust
Photograph Copyright 2012 by Kelsey Wyatt

Taste-wise, which is really the most important part of any pizza, Udi's has done well with their crust and one of the better elements of these crusts is the consistency of the finished pizza once it's been cooked. 

A higher temperature is recommended (on the middle rack because you don't want it to burn before the cheese melts!) to ensure that the crust is cooked in its entirety.

(I likely should have left my pizza in the oven a smidgen longer as the cheese could have been a bit more well-done for my tastes, but I was worried about burning the crust itself)

Udi's Gluten Free Pizza Crust Report Card

The Good Stuff:

Overall, this crust is an easy way to make pizza as someone who can't eat wheat or needs to stay away from gluten and the taste, while not likely to knock your socks off, will definitely satisfy your need for pizza.

Udi's Gluten Free Pizza Crust
Photograph Copyright 2012 by Kelsey Wyatt

Another interesting factor for these crusts is that they're not ferociously expensive. Here in California they cost between three and four dollars so they might be even less expensive in other locales (and that's the price for a double sack of crusts since they come in pairs).

Overall, these crusts are definitely worth a try as their recipe is solid and the texture of the crust is great. And the good price can't hurt either, right?

To Be Improved Upon:

It might be nice to see a larger pizza in the works as most gluten-free pizza options are always so small. It's kind of a pain to have to cook two separate pizzas if you're cooking for two. The strength of the crust seems as though it would hold up fine with a larger circumference.

NuGo FREE Carrot Cake Bars

NuGo FREE Carrot Cake Bars
Photograph Copyright 2012 by Kelsey Wyatt

Way back in the dark ages known as the 1980s, there were many efforts by food manufacturers to make foods that were labeled as "healthy" and "nutritious." These generally sawdust inspired meal options were often found in health food stores where it was usually best to go in, get some vitamins and run out of there before you were seduced into purchasing a Tiger's Milk Bar on accident.

(those folks might bill their food as the "first" nutrition bar, but that isn't always something that warrants acclaim... let's hope they've improved their recipe over the past several decades)

NuGo FREE Carrot Cake Bars
Photograph Copyright 2012 by Kelsey Wyatt

And it's not hard at all to find various types of bars that are meant for everything from increasing energy to weight loss to nutritional boosts and for the most part, the majority of manufacturers of these things have accepted the idea that if something doesn't taste good, nobody will eat it. Notice the word "majority" in the last sentence since it would seem that not everyone has caught onto the wisdom that food needs to taste good.

Even if someone is staring at a bowlful of beets, those things better have been prepared in such a way that they will end up being tasty. For the folks who are in charge of making the recipes for NuGo FREE Carrot Cake Bars, it would seem as though they missed the mark a bit not only with the actual recipe, but also with the labeling on the exterior packaging. One might even suggest that a small amount of false advertising was at work here.

On the packaging, one might think that this bar was supposed to taste approximately like a piece of carrot cake, albeit in some sort of bar form. But interestingly, in examining the overall packaging, it's rather easy to notice that there really isn't anything of note said regarding the fact that this is anything other than a piece of carrot cake hidden beneath a solid plastic wrapper.

NuGo FREE Carrot Cake Bars
Photograph Copyright 2012 by Kelsey Wyatt

The picture, the description and the title of the item on the front of the bar say nothing about the fact that what's inside doesn't bear any resemblance to carrot cake either in form and appearance or regarding taste. 

The subtle hint that the bar is "made delicious with cinnamon" is simply the company's way of trying to cover up the fact that they've pulled a fast one. There is not carrot cake here!

The company should be given a "thank you" regarding their attempt to offer some sort of snack bar (or nutrition bar? energy bar? who knows what this bar's purpose is...) to people who have gluten allergies, but it's hard to do with the current recipe. Really, the bar does seem as though it would be appetizing even though it sort of looks like a Rice Krispy Treat with some odd stripes of frosting on it, but the taste is just odd.

The nutritional content of the bar isn't that shocking and while the calories seem  ten or twenty above where they should be, the fat content and sodium shouldn't scare anyone away. The sugar in the bar is a tad bit high and if someone is actually worried about their calorie consumption and their daily dose of sugar and other ingredients, this particular bar probably isn't the right snack to eat.

NuGo FREE Carrot Cake Bars
Photograph Copyright 2012 by Kelsey Wyatt

NuGo FREE Carrot Cake Bars Report Card:

The Good Stuff:

Drawing a blank here. It's honestly not something this writer would recommend to anyone whether they needed a gluten free snack or not. In addition, suggesting that someone who was a fan of carrot cake try this bar might put them off carrot cake forever. This bar is best left on the shelf. Perhaps the company's other flavors would be a better choice.

Things to Improve:

Essentially, the entire recipe for this bar should be tossed and a new recipe should be created. The contents of this bar just don't remind one of carrot cake and while the advertised cinnamon is certainly apparent, this spice is hardly enough to cover up the fact that the bar tastes like a failed 1980s energy bar experiment and not a delicious slice of carrot cake.

There are certainly other gluten free bar options that are leagues better than NuGo FREE's carrot cake flavor and it shouldn't be that hard to find a suitable replacement for a gluten free snack.

Schär Gluten Free Hazelnut Wafers

Schär Gluten Free Hazelnut Wafers
Photograph Copyright 2012 by Kelsey Wyatt

Dessert wafers are meant to be a lightweight and delicate sort of treat when they're eaten and while companies used to sell these wafer treats primarily in flavors of vanilla, vanilla or vanilla, there have certainly been some expansions on the classic treat with just about every sort of flavor put into the wafers themselves or into the powdery, sugared filling in the center.

Schär Gluten Free Hazelnut Wafers are a nice step in a creative direction by the company as they not only offer a light style of dessert to people who require gluten-free food, but they also do it in such a way that it's a bit different from the standard vanilla wafer setup. Hazelnut is an intriguing choice for a wafer candy since it's pretty subtle and is a great compliment to the overall weight of the treat itself.

The best way to describe these little treats is that they taste like a less substantial version of a Ferrero Rocher chocolate ball. They are a great flavor to put in a wafer and like vanilla, hazelnut is a particular type of flavor that doesn't require any accompaniment and stands just fine on its own.

The texture of the wafers is appropriate although like most wafer treats, they do seem to be rather prone to leaving crumbs absolutely everywhere. 

It's likely that the best time to eat these isn't going to be while sitting on the couch wearing black pants because everything just gets covered with wafer dust and crumbs whenever someone takes a bite.

As long as someone isn't worried about the crumbs in these things or has a suitable place to eat the wafers (outside is a good place. you'll really, truly never get all those crumbs out of the couch cushions!), the only things to be concerned about with this treat are the calories and fat in them. For such a feathery and dainty type of treat, they sure do pack a punch when it comes to the nutritional content. 

Just a single, small package weighs in at 260 calories and a rather hefty 13g of fat (the picture at the top of this blog post is a small, snack-size pack and should probably be as much as anyone should eat in a single sitting). For as light as the wafers are, it's amazing that much fat is in there somewhere.

Overall, these wafers are exactly what you might expect from any sort of wafer treat and the fact that they're gluten-free seems to be a bonus as they wouldn't look out of place amongst the rest of the bagged cookies and dessert offerings on the shelf at the grocery store.

Schär Gluten Free Hazelnut Wafers
Photograph Copyright 2012 by Kelsey Wyatt

Schär Gluten Free Hazelnut Wafers Report Card

The Good Things:

If you like hazelnut and would enjoy an airy sort of treat, these little wafers will fit the bill. The flavor of hazelnut is a terrific choice for this type of dessert and Schär has done exceedingly well with their recipe. 

Another tasty element of these little wafers is that they don't taste like they're gluten-free and this means that someone could probably put these little wafers out at a party or share them with a friend without having to preface the offering with "well, they're gluten-free, but they're still good."

What Could Change:

As noted above, these little things might be delicate as far as weight and taste are concerned, but they're certainly not fragile when it comes to their calorie and fat content. It's best not to eat too many of these little treats in one sitting.

In addition, they are ferociously messy and even though Schär has conveniently offered them in a small, snack-size bag, they probably should still have a plate under them unless they're going to be snacked upon while walking around outside where the crumbs won't matter.

Conte's Pasta Cheese Ravioli

Conte's Pasta Cheese Ravioli
Photograph Copyright 2012 by Kelsey Wyatt

The allure of pasta certainly has made individuals in the world of Italian food and related genres get rather creative in the past several centuries and one of the more appealing types of pasta is probably ravioli as it is much more than a simple tube or flat piece of pasta. 

 Given the significant reliance on wheat flour for the standard pasta recipe, finding gluten-free versions generally has one looking for corn pasta or rice pasta (or even a combination of the two), it's quite difficult to find pasta that doesn't have an overwhelmingly different sort of taste overall from wheat flour style pasta.

Often people who must search for wheat-free or gluten-free pasta will have to settle with a type of food that has the general consistency of regular pasta, but does taste quite different. And this influences a number of decisions for meals that aren't just plain pasta. Choosing the right cheese and sauce for a standard pasta dish often requires a little creativity as does the general method of which someone must cook alternative pasta selections.

Conte's Pasta Cheese Ravioli
Photograph Copyright 2012 by Kelsey Wyatt

The calories and fat in this pasta are around what one would expect of pasta and not only is the pasta labeled as "all natural," but it's also got a fairly respectable level of sodium. Often gluten-free items and pasta dishes in particular will go a little overboard with the salt shaker, but this doesn't seem to be the case here.

Regarding Conte's Pasta Cheese Ravioli, the company has definitely appealed to the general need for a complex type of pasta and their recipe certainly has some successes, but it also has some elements which reduce the overall enjoyment of the pasta, depending on what choices might be made for sauce and other toppings.

The simple visceral pleasure of a piece of ravioli is a fairly attractive part of eating a piece of ravioli and the consistency of this particular type of pasta is one of its best attributes even if it does seem to be rather fragile at times. 

Conte's Pasta Cheese Ravioli
Photograph Copyright 2012 by Kelsey Wyatt

It's recommended that taking the pasta from the pot when it has finished cooking is done with a very delicate hand. Dumping the ravioli into a strainer will net you with a number of broken ravioli.

The cheese inside the ravioli, arguably one of its most important elements, could use a small amount of work regarding the classic taste of a ricotta interior although it's possible that the company who created the recipe for this ravioli was aiming for an extremely allergy-friendly type of dish. But this is the primary issue with the pasta in that it is a very plain base for the overall meal.

Depending on the type of marinara or tomato sauce that's used, the meal could be somewhat less flavorful than one might expect of a traditional ravioli dish. It is admirable that Conte's has crafted a type of ravioli that offers the right sort of consistency for such a pasta creation, but that doesn't mean that the recipe itself should be quite so plain.

Conte's Pasta Cheese Ravioli
Photograph Copyright 2012 by Kelsey Wyatt

Conte's Pasta Cheese Ravioli Report Card

The Good Stuff:

There are many types of pasta out there right now that come in all sorts of shapes and sizes and for pasta that doesn't have any sort of adornment such as macaroni or spaghetti, it's usually not hard to find examples that are made from a variety of ingredients such as rice or corn. Each type of pasta seems to offer a specific type of strength and consistency when cooked and topped with things like cheese or sauce.

Conte's Pasta Cheese Ravioli
Photograph Copyright 2012 by Kelsey Wyatt

But ravioli is a different sort of beast as it requires a bit more consideration regarding the actual architecture of the food. Conte's has definitely created a type of ravioli that satisfies the requirement of a pasta that won't fall apart in a pot because it's missing that all-important "glue" from wheat gluten.

What Could Improve:

This pasta is quite plain and while this could have been Conte's attempt to make the pasta as palatable for people with allergies as possible, it does make for a rather plain version of the pasta. The addition of a few herbs and spices could really plump up the taste without requiring the addition of specifically flavorful pasta sauce or marinara to spice things up.

Arico Cassava CrispRoot Ridged Cassava Root Chips Thai Ginger

Arico Cassava CrispRoot Ridged Cassava Root Chips Thai Ginger
Photograph Copyright 2012 by Kelsey Wyatt

Fun for snacking or fun as a side with some sandwiches (that are made with gluten-free bread of course!), chips come in a million different varieties and finding a tasty flavor in a gluten free form is generally not too difficult as they do seem to be as plentiful these days as chips that do have gluten (although this author would love to see some tortilla chips made with soy sauce where the soy sauce didn't have wheat!).

And the one thing that really seems to stand out when you first open a bag of Arico Cassava CrispRoot Ridged Cassava Root Chips Thai Ginger chips is the whopping big load of spicy that comes out of the bag and shakes you a fair bit. That's okay sometimes. Strong chips can be rather delicious. But even a fan of chips such as these might be surprised at the significant sensation of burning that might seem to come from their poor taste buds after eating a few.

It can be a satisfying experience to open up a bag of potato chips (or any type of chips, really) and just toss them back while gazing, glass-eyed at the television or while watching a movie, but you can't do that with these chips. By the time you get to the end of this bag, your mouth would be on fire. And while that might be okay if you're drinking a little bottle of Tabasco sauce, it's kind of disconcerting when it's a bag of chips.

Arico Cassava CrispRoot Ridged Cassava Root Chips Thai Ginger
Photograph Copyright 2012 by Kelsey Wyatt

Regarding the basic taste and and appeal of the chips on the basis of their recipe, it's actually not clear to this writer just which flavor in the recipe has made them so incredibly spicy. The ginger is definitely there, but there's something else as well.

The bag suggests that there's also something in the recipe called cassava root, but from the research I've completed, this particular type of tuber isn't what has made these chips particularly spicy. It's probably just an over-abundance of ginger.

The number of calories and fat in these chips are approximate to what you'd find in just about any normal potato chips and the nice thing about them is that they don't have trans fat, which is often something that mainstream chip companies still seem to sneak in their chips somehow. Really, trans fat is something that no food companies should be offering their customers, but since it still exists in some chips, it's a good idea to always take a look at the back of the bag to make sure it's not there.

If you're looking for a chip that's a different experience from the sort of chips that would generally be found on the average store shelf (cheddar, plain, sour cream & onion), these chips could be an interesting twist on a classic snack. They definitely look like potato chips, but the flavor is probably something you've never had before.

Arico Cassava CrispRoot Ridged Cassava Root Chips Thai Ginger
Photograph Copyright 2012 by Kelsey Wyatt

Arico Cassava CrispRoot Ridged Cassava Root Chips Thai Ginger Report Card

Good Stuff:

The consistency and crispy texture of these chips are such that it would likely be a great idea to pair them with a sandwich for lunch, although eating too many of them might be a bad idea. Just a serving or two is enough and if you like ginger, these chips should be a fun snack.

Not So Good Stuff:

For the most part, these chips are such that their taste is kind what you'd expect out of a bag of jalepeno chips (spicy!) and the technique of making those chips so spicy is a questionable technique since the bag doesn't really warn the purchaser that they're buying a bag of ferociously spicy chips. But if spicy is your thing, these chips will definitely deliver and do so in a type of way that's not the expected spices and herbs or vegetables.