Miss Vickie’s – Honey Dijon
It wasn’t that long ago that I learned Miss Vickie’s has cranked out many new flavours. Well, new to me – in truth I’m willing to bet a lot of the flavours I am only now trying have been around for years. Admittedly I fell out of touch with Miss Vickie’s, but this is my effort to pick up the phone and call, not text, because that’s what friends do. Anything less is frankly just rude, a little insulting and insincere.
I’d say I’m a medium fan of honey Dijon. The flavour is nice and all, but it usually takes a backseat to whatever it’s attached to. Be it a burger, potato chips or pretzels, it usually adds to the experience, as opposed to take away from it. Even the worst honey Dijon additions I’ve had still ended up being pleasant at it’s worse, so I’d say overall I’ve had good experiences with it. It’s in that way that I feel that this is a fairly safe choice, without a whole lot of risk attached. Worst case scenario I still have a decent kettle cooked chip.
The Miss Vickie’s take on honey Dijon is interesting, for lack of a better word. The flavour typically has equal parts sweet, equal parts tangy. Oddly enough, although Dijon is usually understood to mean Dijon mustard, a lot of the times you don’t necessarily taste that distinct mustard flavour in it. That’s where things get interesting with these chips – you get the honey and the tangy flavour that is quite common, but you also get the hit of mustard. Like actual, typical yellow mustard. It’s not that noticeable from the get go, but it’s noticeable after the initial taste, and that distinct, sharp mustard flavour takes over. When I say take over, I don’t mean a hostile takeover like how Kraft bought out Cadbury, but more of an amicable takeover like Disney buying Pixar. If the honey flavour was Disney, Pixar is the mustard. The honey is still ever present, but you know when the mustard kicks in, and it makes its presence known.
Of course, it wouldn’t be Miss Vickie’s if it didn’t also have that distinct fried potato flavour that their chips are known for. Some brands have a more neutral flavour of the chip itself, but Miss Vickie’s chips, even the regular reduced fat ones, have a distinct flavour to them. They really remind me of restaurant style chips.
The texture is a bit on the softer, or thinner side I guess. I’m guessing it’s a combination of the frying oil, the thickness of the potato and the frying time. These appear to be thinner chips, and as a result a softer, crisper crunch when compared to other brands like Kettle who seem to use a thicker chip, but also have a thicker, harder crunch. Another tip off that these are thinner is that Miss Vickie’s chips tend to curl a lot more than the other brands. There’s pros and cons to each style, but I personally prefer a thicker crunch. These are still good, it’s just that I prefer the flatter, thicker cuts.
While I certainly don’t mind this flavour and I enjoy it, it’s not what I consider a “must get” flavour. If anything, I would probably go into the snack aisle and see which flavour of Miss Vickie’s is available. This would be the flavour I grab if none of my other favourites are available but I still want that signature texture.
