Tyrrell’s Potato Chips hail from Herefordshire in the jolly old UK, so we suppose it might be more culturally sensitive to call them “crisps.” (However, in what is perhaps the first move ever by the English foodies to assimilate into American culture, it clearly says “potato chips” on the bag. We don’t know how to feel about this.) And where we looked a few weeks ago at Zapp’s Limited-Edition Spicy Creole Tomato Potato Chips — a zesty Creole take on the classic “BBQ” style potato chip — today we look at Tyrell’s very British take on the same subject matter. Note that both were reluctant to call themselves “BBQ,” although it’s instantly clear to the taster that a lot of the same elements are in play: A tomato and onion powder base, dotted with spicy notes, and away we go. The result? Tyrrell’s spice mixture, which includes Cayenne, Parsley, Ginger, Basil, Liquorice Powder and Star Anise is a classy (dare we say it?) variation on something that had no busy being classy in the first place, but we dig it anyway. Translation: If Zapp’s were ZZ Top, Tyrrell’s Sweet Chilli & Red Pepper Potato Chips are John Mayall’s Blues Breakers.

Final Judgment: JOLLY GOOD, or: YAY!