What Makes a Great Sea Salt Popped Chip?

Having a picnic and can’t decide what type of snacks to bring? Pop Chips are a healthier version of chips to pair along with your sandwiches The texture of a seasalt popped chip/cracker is very important to its overall quality. It should be crispy, with an airy “popped-like” texture. There is some adhesiveness expected and the dissolve should be relatively short. If there is also some crunchiness, it should not be overly dense and therefore take away from the overall crispiness. A fatty mouth coating may also be present.Salt should be the leading taste intensity, followed by sweet and some minimal bitter. The aroma and flavor profiles should contain some toasty notes, with either potato, rice and/or whole wheat notes. There may also be some oil notes present There is not expected to be any fishy, vegetal or cheese notes that detract from the expected sea salt pop chip aroma and flavor. The appearance should include some blistering to look “popped.” The chips should be golden brown in color and have some integrity.

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Tasting terms

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • salt

    One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.

  • adhesiveness

    The degree to which some foods stick to the tongue, teeth or upper palate; not to be confused with "cohesiveness," which is the degree to which food sticks together. Example: Peanut butter sticking to the roof of the mouth; white bread sticking to the teeth.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • bitter

    One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • appearance

    The visual quality of a food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are aroma, texture, flavor and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent).