Bon Chance Garlic Flavour Bread Crisps are a very tasty snacking food that is just great for sharing. Instead of potato, these crisps are actually made of thin slices of rye what bread and cooked until they’re like potato crisps. Seriously delicious and seriously moreish they are a great food to have around if you’re having people over or you just want to snack!

Bon Chance Garlic Flavour Bread Crisps are great for sharing with family and friends. Serve at a family get together in a big bowl, or in a few smaller ones at a buffet. The flavour will appeal to many people, but.. well, lets just say no vampire will come near you afterwards! If you love garlic, give these a try.

Bon Chance foods are from Lithuanian company, Chazz. Starting out in 2018, they were fed up with boring snacks, so set out to create their own range of tasty offerings. They pride themselves son being innovators of food and they certainly have come up with some unique products! You can find them in over 30 countries now and we’re happy to be able to offer their snacks to our customers! For more info on their products, click on this link for the Chazz website. (Opens a new window in your browser and asks for age verification. Some of their snacks are on the adult side!)

As well as Garlic Flavour Bread Crisps we have Cheese & Garlic Flavour Bread Crisps, Onion & Sour Cream Flavour Bread Crisps, Chilli Butter Popcorn and Sour Cream & Cheddar Popcorn.

 

 

 

 

Nutritional Information/ 100g
  • Energy/kcal – 507
  • Energy/kJ – 2115
  • Protein (g) – 6.4
  • Fat (g) – 29.0
  • of which Saturates (g) – 2.1
  • Carbohydrate (g) – 51.0
  • of which sugars – 9.4
  • Salt (g) – 1.8

Ingredients

Rye-wheat bread 62% (rye flour wheat flour, wheat fibers, sugar, vegetable oil (rape seed), yeast, salt, caraway). vegetable oil (rape seed), seasoning mix 5% (salt, garlic powder 0.8%, maltodextrin, dextrose (maize), cream powder, sugar. yeast extract, onion powder, parsley 0.1%, acidity regulator Lactic acid, flavouring), water.

ALLERGENS – CONTAINS MILK.

 

 

 

 

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