The exclusive package housed five perfect crisps made from ‘absurdly special ingredients’ and came with a document of authenticity and a pair of pincers to highlight their exquisiteness.
Only 100 boxes were made, but the steep 499 Swedish kroner ($58 at today’s rate) price tag was a mere trifle and they sold out in a snap. All proceeds from the sale were donated to charity.
The crisps were made from Ammarnäs potatoes, famously planted and harvested by hand due to the steep, stony slopes from where they are cultivated in very limited numbers.
The Swedish National Culinary Team had a hand in creating the five 'gems', each of which sported its own flavour.
Next level crisps
Matsutake: One of the world’s most sought-after species of mushrooms grown in the pine forests in the northern region of Sweden and picked by hand using cotton gloves to preserve their quality. The mushrooms have a distinctly ‘mature cheese’ tone.
Truffle Seaweed: The seaweed – which has a truffle undertone – grows in small tufts on the parent Ascophyllum nodosum algae, only found in cold tidal waters. The seaweed used in St. Erik’s crisps came from the waters around the Faroe Islands.
Crown Dill: The crown dill was hand-picked from the dramatic landscapes of Sweden’s Bjäre Peninsula and selected for its fresh, punchy flavour burst.
Leksand Onion: According to tradition, the prized onion – grown just outside the small Swedish town – is always planted on May 18 and harvested on August 10, no matter the weather.
India Pale Ale Wort: Barley malt is converted into an aromatic liquid known as wort during the beer brewing process. The limited edition crisps were given a hint of sweetness from freeze-dried wort used to brew St. Eriks India Pale Ale.
Who could think that something so simple as the humble potato crisp could be so sublime?