This was very similar to the Lidl version but that bit better. Again, these weren't too salty or too oily but even more so than Lidl's Snaktastic offering, and it was the easiest to eat the Aldi crisps.

King JC, Slavin JL. White potatoes, human health, and dietary guidance. Adv Nutr. 2013;4(3):393S-401S. doi:10.3945/an.112.003525 If your tastebuds are apparently sensitive like mine, you're definitely better off saving your money and buying the Aldi version. Each day we'll be sending you a selection of our top stories from across our county, as well as breaking news so you can be the first to know. It's just that these qualities make me dislike them, and it's left me with questions about myself and my apparently boring palette. They weren't bad, but Lidl's crisps definitely weren't Snaktastic like the name suggests (Image: SussexLive)Considering Walkers is the cult classic, I decided to see whether the big name really carried its weight when it came to the quality of the actual crisps and pit them against the standard potato crisps from Aldi and Lidl. Read More Related Articles Eke Gungor H, Uytun S, Murat Sahiner U, Altuner Torun Y. An unexpected cause of anaphylaxis: Potato. Eur Ann Allergy Clin Immunol. 2016;48(4):149-52. This wasn't the only reason. I also liked the fact that they felt the least oily in my hand and also tasted the least oily. National Institutes of Health Office of Dietary Supplements. Vitamin C: Fact sheet for health professionals. Al-Mana NM, Robertson MD. Acute effect of resistant starch on food intake, appetite and satiety in overweight/obese males. Nutrients. 2018;10(12). doi:10.3390/nu10121993

I actually don't want to admit this because I'm worried it says more about me but Aldi won in my eyes - purely because the flavours of the crisps were the most mild. My favourite of the three cheese and onion crisps, this had the most mild flavour. It didn't taste like there was some sort of flavouring powder coating the crisp like I know others can so again, it was the easiest to eat Aldi's version of this flavour. In all honesty, when it comes to crisps in these universal flavour I prefer them with a more distinct shape - think Pom Bears, French Fries, Squares. Three brands, three classic flavours. Does the brand name really live up to the hype? (Image: SussexLive) As with any market leader, there are always some supermarket own brand alternatives if you're looking to save money or don't care about the household name.Potato Granules, Potato Starch, Sunflower Oil, Salt, Flavour Enhancer (Monosodium Glutamate), Colour (Annatto Norbixin) Potato Granules, Potato Starch, Sunflower Oil, Salt, Flavour Enhancer (Monosodium Glutamate), Colour (Annatto). Allergy Advice

I'll get this one out there now ahead of my verdicts on the other two. I really don't like cheese and onion crisps, never have. The flavour is way too much. The flavour on these was mild compared to the classic cheese and onion which made it more bearable but I felt indifferent about these, I'd eat them if they were there but didn't have too many feelings. Fiocchi A, Dahdah L, Riccardi C, Mazzina O, Fierro V. Preacutionary labelling of cross-reactive foods: The case of rapeseed. Asthma Res Pract. 2016;2:13. doi:10.1186/s40733-016-0028-4 And no supermarket does it cheaper than Aldi and Lidl, something that has been confirmed by a recent Which? survey from February. Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. Crevel RW, Kerkhoff MA, Koning MM. Allergenicity of refined vegetable oils. Food Chem Toxicol. 2000;38(4):385-93. doi:10.1016/s0278-6915(99)00158-1

Tolkki L, Alanko K, Petman L, et al. Clinical characterization and IgE profiling of birch (Betula verrucosa)--allergic individuals suffering from allergic reactions to raw fruits and vegetables. J Allergy Clin Immunol Pract. 2013;1(6):623-31.e1. doi:10.1016/j.jaip.2013.07.010