Mega Meanies Pickled Onion Flavoured Crisps (10 x 30g Packets)

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Martin Clinton wanted to keep the centuries-old tradition of Clintons growing potatoes alive for generations to come. Photograph: Alan Betson When it comes to crisps, it's always best to be careful. Certain ingredients such as onion and garlic can be toxic to dogs, even in powdered form. Allergens like dairy, soy, wheat and barley may also be present, depending on the flavouring of the crisps, and these could cause a reaction in your pet. Any potential risks to health will vary depending on the ingredients in the specific bag of crisps in question and the quantity consumed. The process begins with potatoes getting loaded into a drum and spun around on something similar to a giant emery board to take off excess skin or imperfections. Once smooth, they travel up a conveyor belt and into a huge weighing scale that stops when it reaches the required weight. At the same time the rapeseed oil is heating in what looks like an ogre’s bath. Once it reaches the right temperature, the giant weighing scale starts spitting out potatoes, which go flying into a circular machine, cutting them into slices between 50-70 thousands of an inch, and spinning them out and into the oil below like tiny frisbees. In Ireland, on the other hand, they can be found absolutely anywhere and everywhere from pubs to rural corner shops. These crisps have been with us for generations now. After this comes what will from now on be referred to as the flavour tunnel. The crisps have risen up a conveyor belt and wait in a clear plastic box. Once the lab results are clear, a button is pressed, the flavour tunnel starts to spin, and an airborne mist of salt and vinegar shoots up your nose. It’s the best possible thing you could have shoot up your nose.

Let us not forget the iconic Mr Tayto. He became so iconic as the symbol of Irish crisps. Now, he even has his own theme park dedicated to him and the brand. Tayto Park – a theme park for crisp lovers Credit: Facebook / @TaytoParkIreland Crisps were invented in England before Tayto, but these were without seasoning. An Irishman by the name of Joe ‘Spud’ Murphy came up with the idea of the seasoned or flavoured crisp. Credit: Facebook / @MrTayto Salt and vinegar crisps contain very high levels of salt, which can be harmful your pet. Consumed in larger quantities, too much salt can cause sodium poisoning. This can be very serious in dogs, who are able to process salt less efficiently than us humans. Symptoms to look out for include diarrhoea, dehydration, vomiting, lethargy and seizures. Veterinary attention will be required if your dog is suffering from salt poisoning. What are some alternatives to crisps for dogs? Potatoes suitable for making crisps are different to potatoes for mash or chips. They need to be low in sugar to remain stable over long periods of time. The Clintons use varieties like Lady Rosetta, Amarilla and Kibitz, grown in Skerries fields which look as if they drop off into the Irish Sea below. Potatoes can only be grown in a field one out of five years, so each year they swap fields with their neighbours for crop rotation. Everyone knows each other around here. As if things couldn’t be better for this remarkable and legendary brand, the fascinating story behind Tayto continues with a fantastic theme park in County Meath.They are also the makers of our favourites such as King, Hula Hoops, KP Nuts, Rancheros, Skips, and Meanies. This amusement park offers over 100 attractions, a zoo, and many rides that kids and kids at heart love, making it one of the best theme parks and waterparks in Ireland. While people were unanimous in voicing their approval of the words penned about the Irish staple in the UK publication, many people were not too sure about this new addition.

The Clintons have been farming potatoes in Skerries, Co Dublin, since the 1700s. Photograph: Alan Betson Clintons have been farming potatoes in Skerries, in north Co Dublin, since the 1700s. Martin Clinton took over from his father, who took over from his, while brother Sean went to college to study food science. Growing up the boys were put to work early. Whatever it is, an educated guess might conclude that your favourite crisp is probably Irish, because few do it better than we do - this is, after all, the spiritual home of the potato. Think of the rows over Irish Tayto versus UK Tayto, Irish King versus UK King. We’re just really good at crisps. So wouldn’t it make sense that if the best crisps in the whole world were going to be made anywhere, it would be here? He pioneered the flavoured crisp, and by the age of 31, he was on his way to making a global impact.The crisps make their way down, jumping into the flavour tunnel and dancing along it, looking like they’re having the time of their life – and for the record, there is no crisp as delicious as one still warm from the fryer that’s been given a salt and vinegar coat just seconds beforehand.

Our crisps are as natural as crisps can get. The majority of the ingredients are coming from Dublin, there are no E-numbers or additives, and we make them by hand in very small batches. They also have less than 30 per cent fat, whereas commercial crisps tend to have 33-38 per cent. Most people don’t eat crisps every day, they’re a treat, so when you do treat yourself, why wouldn’t you have the best?” We’re not trying to make a health food, but crisps are usually shared. It’s nice for them to be inclusive,” says Sean, referring to the fact that all of their products are naturally gluten-free have no cholesterol, and the salt and vinegar and steak flavours are vegan. Steak-flavoured crisps that have never seen meat? Sean says they don’t need to, that the same flavour compounds can be found through barbecuing vegetables. Today, Tayto can be found in all parts of the world, generally for a high price considering they are imported and are classed as a luxury food item. Another agreed: "I too love meanies but you've got to brush your teeth straight after to get rid of that rind left on your teeth."When he says small batches, he means it. For their sharing bags (100g) only 48 are made in each run at their Ashbourne, Co Meath factory, taking eight minutes in total. Each batch has to be tested and tasted along the way – tough job. The potatoes also have to be tested in advance, and the recipe for cooking changes depending on moisture levels and sugars.