This recipe is bloody brilliant. The speed and ease of preparation and the flavour possibilities are only just the beginning. The recipe is surprisingly easy – a machine at Walkers actually makes the crisps from potatoes that come from farmers who are not paid much but do it for the love of crisps. Another machine puts the crisps in a foil bag. Walkers then deliver the crisps very close to your house. If this still isn’t close enough, you can buy them online and a man will bring them to your house in a refrigerated van. Opulent.
Unfortunately, the cost of the crisps can vary hugely from around 35p (in a filthy corner shop where the writing on the bag is in Turkish) to around £2.50 (in a service station or airport departure lounge). If you’re cooking for more than one person, you can buy the crisps packets in multipack bags of 6, 12 or, if you’re really going for mass catering, 18 or 24. Make sure you leave yourself enough time to hand out the bags of crisps if you’re going to be cooking for 12 or more.
Walkers crisps
Ingredients
Walkers crisps (any flavour, any size bag, maybe even a multipack)
Directions
1. Buy the bag(s) of crisps
2. Open the bag(s) of crisps
3. Put the crisps into your face (1–5 at a time)
Kitchen 22 
I just cooked up a Worcester Sauce 6-bag multipack for breakfast and it was tremendous. Hangover: gone. An awesome recipe.
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I like to mix different flavours in a bowl to surprise my guests. And annoy the fussy ones. They are SO versatile aren't they?
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Rich – I am so glad you found this recipe useful. I can't claim it is mine though. Both the recipe and the very helpful instructions come from a friend who is an expert in crisps.
Deepa – I do like the creative approach you have taken with this recipe! That's the beauty of it, it's so easy to adapt.
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