Salt & vinegar has been blowing minds (and taste buds) since 1950, when it first hit the British chip shop scene. Sharp, salty, and undeniably craveable—it’s a flavor that’s stood the test of time. But we couldn’t leave well enough alone. “The idea was to take two trends (Newstalgia and Swicy) and blend them together. Salt & Vinegar is a forever flavor so I added a little sweet and heat to give it structure, range, and craveability.” – Chef Tony   KEY FLAVORS & INGREDIENTS Malt vinegar powder brings that unmistakable tang, sharp and bright, while garlic granules layer in savory depth that lingers. Sweetness comes in from a trio of honey granules, brownulated sugar, and maple sugar—that balances the acid instead of dulling it. Smoke and spice comes from smoked paprika and chipotle. Earthiness comes from a mix of herbs. And of course, there’s quality salt. This blend is complex.   HOW TO USE IT Chip Shop was made for more than snacks. With a balance of acid, sweet, and savory, it performs like a finishing salt, a marinade booster, or a secret weapon in a batter. Use it to crisp, cut, and elevate—wherever you want brightness and bite. Try it in: Snacks & Sides – Toss on fries, popcorn, chips, roasted nuts, or even kettle corn. Frying & Roasting – Use in breading for fried chicken or dust over roasted potatoes. Sautéing & Grilling – Season veggies, fish, or pork chops for a tangy, savory crust. Marinades & Sauces – Add to vinegar-based marinades, vinaigrettes, or creamy dips. Finishing & Garnishing – Sprinkle over deviled eggs, tuna salad, or grilled corn.   WHAT IT’S GOOD ON Think classic chip shop vibes, but with way more range. Chip Shop shines on fish, fries, popcorn, fried chicken, roasted veggies, pork belly, deviled eggs, and even sandwiches. Sprinkle it on anything that needs a pop of acidity or a little attitude. Keep this tangy, savory, crave-inducing blend on hand—it’s your go-to for cutting through richness, boosting flavor, and waking up anything bland.