Starting light here with sea salt and balsamic vinegar. Don’t try to church it up, guys. This is just salt and vinegar chips so let’s not reinvent the wheel.

There’s absolutely nothing wrong with a cheese flavoured chip. Throw a bit of garlic into the mix and hey, that’s a party. But why the bread element? If we wanted cheesy garlic bread, we’d have cheesy garlic bread.

We were cool with black pepper and lime, and we embraced sweet chilli and sour cream but we find it a bit hard to accept that citric acid and dehydrated chilli flavouring is convincing anyone with Thai chilli and lime.

Crispy chicken with sweet soy and garlic? Nah that’s just honey soy chicken, a weird enough chip flavour as it is. Don’t tell me you can really taste the crispy pork belly with apple sauce.

*World’s biggest eye roll* Ok.

At best, these camembert and fig chips will appear on the table at a fancy-ish barbecue because the starters are taking way longer to prepare than you thought they would.

Calm the farm, guys. By all means, shine light on Indigenous ingredients, assuming of course that permission has been granted. But this is lime and pepper and we already did this.

Two giants join forces to mixed reviews. Did we need ginger beer chips? Probably not. Is it a bit of fun? Ok, fine.