No News is Bad News. Join the SA Current Press Club.

Monday, May 11, 2020

Texas Company Launches Super-Hot New Chips Boasting Up To 38,700 Scoville Units

Posted By on Mon, May 11, 2020 at 3:03 PM

click to enlarge Krakatoa Hot Chips, a new line of super-spicy kettle-cooked potato chips, use real peppers to up the spice ante. - JANE KIM
  • Jane Kim
  • Krakatoa Hot Chips, a new line of super-spicy kettle-cooked potato chips, use real peppers to up the spice ante.
When it comes to food, San Antonians love it hot. But are they ready for the kind of heat a Texas-based potato chip brand is serving up?

Austin-based Amplify Snack Brands — the company responsible for SkinnyPop Popcorn and Pirates Booty Puffs — has launched Krakatoa Hot Chips, a line of super-spicy kettle-cooked chips that aren't just hot but fricking incendiary.

“Named after Mount Krakatoa, an active volcano infamous for its explosivity, Krakatoa Hot Chips’ spice intensity goes far beyond the generic ‘mild, medium, and hot’ measurements of heat,” Amplify said in a release. “Instead, each flavor’s level of spiciness is measured in quantifiable Scoville Heat Units (SHU), ranging from 5,000 to 38,700 heat units per chip.”



Flavors in the new line include Sour King, a Serrano pepper and lime concoction measuring at over five thousand SHUs; Mustard’s Revenge, hot dijon mustard with cayenne pepper boasting a nine thousand-plus SHU measurement; and Black Magic, which features Creole-style heat and the formidable ghost pepper, weighing in at over 38,000 SHUs.

“Look at the ingredients in many spicy snacks and you won’t even see a pepper listed. We set out to change that,” said Jeff Day, the chips' creator, said in a written statement. “Every flavor of Krakatoa not only uses a combination of awesome, tongue-tingling peppers, but we also measure the exact heat intensity in Scoville Heat Units of every bite. Nobody else is doing that!"

Krakatoa Hot Chips are currently only available in Texas and surrounding states.

So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.

Tags: , , , , , , , , , , , ,

San Antonio Current works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of San Antonio and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep San Antonio's true free press free.

Read the Digital Print Issue

October 21, 2020

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Calendar

© 2020 San Antonio Current

Website powered by Foundation