Is Crisp Crunchy Crisps Pea & Chickpea Snacks Kosher?

The Ingredient Breakdown

As a food scientist, I look for specific markers that indicate whether a processed snack meets dietary standards. For Crisp Crunchy Crisps Pea & Chickpea Snacks, the formula relies heavily on legume flours rather than traditional corn or potato bases. The primary ingredients are PEA FLOUR and CHICKPEA FLOUR. These are excellent plant-based protein sources and are inherently Kosher and vegan.

The texture is achieved through POTATO STARCH and PEA FIBER. The fat content comes from two sources: CAULIFLOWER OIL and CANOLA OIL. While Canola Oil is standard, the inclusion of Cauliflower Oil is a newer trend in clean-label snacking, often used to impart a subtle, savory note without overpowering the pea flavor. For preservation and color, the brand uses ROSEMARY OLEORESIN and MIXED TOCOPHEROLS (Vitamin E), which are natural antioxidants, alongside PAPRIKA and TURMERIC for that appetizing orange hue.

There is one technical ingredient that warrants explanation: CALCIUM CHLORIDE. This is a firming agent often used in cheese production (making it a flag for dairy), but in this context, it is likely used to help the pea starch set into a crisp structure during the baking/extrusion process. It is a mineral salt and is considered Kosher and vegan.

Nutritional Value

When evaluating the health profile of Crisp Crunchy Crisps Pea & Chickpea Snacks, the standout feature is the fiber content. Because the base is pea and chickpea flour rather than refined white flour, these snacks offer a higher satiety factor. The presence of PEA FIBER specifically boosts the total dietary fiber, which helps regulate blood sugar spikes compared to standard potato chips.

In terms of fats, the product uses oils generally considered heart-healthier than palm oil or hydrogenated fats. However, as with any processed snack, portion control is key. While these are not "low calorie," they do provide a better macronutrient balance than fried chips due to the protein content from the legumes. They fit well into a balanced diet that limits saturated fats but allows for moderate sodium intake.