We all love crisps! Especially when they are made from homegrown potatoes, hand cooked crisp and golden. Keogh’s Crisp’s are near as damn it the closest you’ll get to firing up the deep fat fryer in your own kitchen..
The Keogh family have been farming in North County Dublin for two centuries. Peter Keogh Senior worked the farm in the fifties. Potatoes are a speciality – famous in this region of Ireland. Keogh’s grow several varieties for the home market and for this exclusive range of crisps, made in the ‘crisping house’ on the farm. Peter is now at the helm of the business end of production, joined by sons Tom and Ross. Peter’s brother Derek and his son Tony are charged with growing the best quality spuds for the job. A real family affair. Special crisp varieties like Lady Claire, Lady Rosetta and Verdi are specially grown for crisp making. Each bag of Keogh’s crisps has a unique ‘Spud Nav’, stating potato variety and field of growing, and the name of the person who cooked them. Traceablity is totally clear!
From start to finish, the process of making and bagging Keogh’s crisps takes about 15 minutes. That’s fast. Freshly harvested Keogh’s potatoes come in at one end of the house, to be sliced. Crisps are cooked in fresh high oleic sunflower oil in a deep fat fryer based on the American kettle. This is done by hand, slices turned gently in the hot oil for crisp perfection. Crisps are then hand graded – only prime specimens make it into the bag! Those that pass the quality test are turned carefully in seasonings made from real ingredients. Flavours include Dubliner Cheese from West Cork, Irish Atlantic Sea Salt from the Beara Peninsula, Roast Beef and Waterford’s Dungarvan Black Rock Irish Stout, and Shamrock made with real shamrock grown in Ballinskellig’s County Kerry. Then they get put into a bag and sealed, ready for your enjoyment. That’s it. We like simple.