The time is ripe to reproduce the world’s most expensive potato crisps

By Gill Hyslop

- Last updated on GMT

The exquisite 2016 limited edition crisps designed for the ultra sophisticated snacker. Pic: St. Eriks
The exquisite 2016 limited edition crisps designed for the ultra sophisticated snacker. Pic: St. Eriks

Related tags St. Eriks Ammarnas potatoes Potato chips Matsutake Truffle seaweed Crown dill Leksand onion

The extremely limited edition set of chips – developed by Swedish brewery St. Eriks in 2016 as a publicity stunt, which sold out in minutes – could be a novel way for a forward-thinking snack producer to raise money for a vulnerable community impacted by the pandemic.

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.

St. Erik's 2

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?

Related topics Ingredients Diversification COVID-19

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