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Natch Thai Rice Chips Wasabi | 100g

Natch Thai Rice Chips Wasabi | 100g

Regular price £3.99 GBP
Regular price Sale price £3.99 GBP
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Product Highlights

Made from premium Thai sticky rice, these wasabi rice chips bring crisp texture and a lively wasabi kick to everyday snacking. Plant-based and gluten-free, they are designed as a lighter snack without losing their bold flavour. Free from artificial colours and preservatives, they are a clean, easy option to keep on hand for sharing or snacking straight from the pack.

Ingredients: Thai sticky rice (81%), black sesame (10%), wasabi seasoning, salt, rice bran oil, wasabi powder, soy protein, sugar

ALLERGEN ADVICE contain soy, permitted natural colours and flavours

This product is processed in a plant that also processes celery, cereals containing gluten, tree nuts, peanuts, sesame seeds and soy.

Frequently Asked Questions

Is sesame used in these?

Yes — black sesame is 10% of the chip, added on purpose rather than carried over from shared equipment. Anyone with a sesame allergy should avoid them, and should read the ingredient list in full rather than relying on the front of the pack.

How strong is the wasabi?

Noticeable but short-lived. Wasabi heat rises through the nose rather than burning the tongue, and it fades within seconds instead of building. This is milder than most, but it is the boldest of the five.

Is there soy in this one?

Soy is not listed among the ingredients, but the pack's allergen information states that soy is present. Anyone avoiding soy should treat this product as containing it.

What pairs well with them?

They suit plain, cooling partners — cucumber, a yoghurt dip, edamame, or simply on their own. Because the heat clears quickly they are easier to eat in quantity than the flavour suggests, so a bowl empties faster than you might expect.

Is it made with real wasabi?

Wasabi powder is listed in the ingredients. As with most wasabi-flavoured products, it is likely to be predominantly horseradish and mustard rather than the true wasabi root, which is what gives the flavour its characteristic sharpness.