Just as my fridge was starting to look a little bare this week, I got a special delivery. At my doorstep was a huge goodie bag full of Neal Brothers’ Foods in honour of their 25th anniversary. The lovely care package contained a bag of their Pink Salt & Vinegar Kettle Chips, Sweet & Smoky BBQ Kettle Chips, Pink Himalayan Salt Kettle Chips, Organic Blue Tortillas with Flax Seeds (my absolute favourite chip), a jar of their Organic Medium Spiced Salsa, a box of their Parmesan & Pepper Croutons and a bottle of both their Toasted Sesame Salad Dressing and Smokey Bold Barbecue Sauce.
As much as I would have loved to eat it all myself, I figured I might as well share my fortune with some friends. Their Organic Blue Tortillas are my usual go to tortilla chip, so we decided to spruce it up and make them into nachos, while munching on the bags of kettle chips. Because of the elaborate names of the kettle chips – Himalayan Salt, Pink Salt, etc- I was expecting there to be a distinct difference in flavour. Although they were still quite tasty, they didn’t seem to set themselves apart from any other kind of kettle chip. Despite that, they were deliciously crisp and light, and we finished all the bags before the nachos were even in the oven.
Additional notes: The packaging of their kettle chips were extra special. It wasn’t until I started taking pictures, did I notice that the year they launched the different flavours of chips were printed on the actual bags. A very subtle yet cool way to market their products. As well, on the back of each bag, they had a little story or blurb about their company, family or visions for the futures, just bringing the consumer closer to the family ideals of the brand. Although we didn’t get a chance to barbecue anything, I will definitely be looking forward to using their Smokey Bold Barbecue Sauce next time I can.
Neal Brothers Foods can be found in most, if not all, grocery stores near you. Be sure to check out their website to find more information on there products and company. www.nealbrothersfoods.com
Article by Celia Schepp