Gluten free, Vegan, Additive Free
A French chef in Brussels discovers Spanish potatoes…
This story could go in many ways, and crisps probably isn’t what you’re expecting. But crisps is what Philippe Emanuelli ended up with. Despite being a chef whose restaurants feature in the Michelin guide, Philippe decided to make his own crisps. Why? The reason is simple. It’s Philippe’s genius way of sharing his love for food with everyone.
There’s crisps, there’s posh crisps, and now there’s Superbon. We love them all, but Superbon is something else. Thank you Philippe.
Being a renowned chef, Philippe doesn’t compromise on quality. He produces the crisps in the La Chueca region of Madrid, right in the beating heart of crisp culture. The ingredients are as you’d expect, natural and authentic, which means seriously crispy crisps with a lovely potato flavour you’ll only get from these Spanish potatoes.