Rating: ©©© chips (notable)
Angie seems like she must be a very, very busy girl because every other time we check the snack aisle for delicious new treats, she has some new flavor of Boom Chicka Popcorn that is radiating from the store’s snack shelves. However, as if she wasn’t busy enough already, conquering the popcorn game, Angie has decided to branch out from providing us with popcorn alone, and include all new baked ancient grain puffs into her repertoire!
Baked ancient grain puffs nice….but, what does that mean? Well, baked is when you traditionally take an uncooked piece of food and cook it in an oven, at a consistent temperature (usually ranging from 300-500 degrees F), for a sustained period of time. Ancient pretty much just means really, really old. Grains, well in this case that refers to the three types of grains that are being used to make Angie’s Boom Chicka Puffs. There is of course corn, because one cannot have a puff without corn, it simply goes against all rational logic. The other two grains, which are supposed to provide the unique wow-ancient grain-factor are quinoa and sorghum. And, while we recognize that their may in fact be some small amount of health benefit from adding these grains to the puff mix, we can’t imagine that it amounts to very much, and their addition certainly does not improve on the puffs’ texture.
Angie’s Popcorn Company has come a very long way from that small mom and pop started, southern Minnesota, kettle cooked popcorn company, that we remember gracing the shelves of only a few different grocery stores back in the day (we’re talking about you Byerly’s!). Now, Angie’s Popcorn is EVERYWHERE! We’re not joking, we mean everywhere! We don’t know this for a fact, but Angie’s could possibly be the biggest popcorn company out there right now! And to that, we must say congrats Angie. You’ve come a long way. In fact, it looks like you have come so far as to officially change your name to Boom Chicka. Is that correct? Is the company name actually Boom Chicka now…?
Angie’s Boom Chicka Puffs are extremely light and fluffy and crispy puffs. Light as air, or kind of like popcorn. But, with that subtlety they also bring a lack of the usual melt-ability we’ve come to expect from traditional, delicious cheesy corn puffs. Apparently, the addition of ancient grains has a very recognizable affect on the puffs’ consistency, and not one we enjoy. Probably our most favorite aspect of the traditional cheese puffs are the deliciously rich, crunch and then melt on the tongue. So, when you change the best characteristic of the cheese puff, we are not fans from the beginning. Along those same lines, the Boom Chicka Puffs do not have a very savory or fatty cheese presence. We’re not saying that they don’t have any flavor, they do exude a pretty decent nacho cheese essence. The classic mix of cheese, tomato, onion, garlic, bell peppers, with a kiss of heat is always a good one.
Overall, Angie’s Nacho Cheese Boom Chicka Puffs are perfectly acceptable, and snackable, it’s just that we would not pick them over most puffs on the market. But, if we had to make a choice between eating puffs, or not eating puffs, we’re eating some puffs!!
As always, these are our thoughts, we would love to hear what you think. Agree or disagree, let us know.
Discovered at Target; Hillside, Illinois
Chip Ratings Scale:
© – return to sender
©© – tolerable
©©© – notable
©©©© – lip-smacking
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