Ultra-thin, extra-crispy chips with a light salt - Smith's answer to the premium thin-cut trend.

Sharp, tangy vinegar on ridged chips - the flavour that makes your lips tingle and your hand keep reaching.

Extra-thick, extra-crunchy chips with a massive salt-and-crunch payoff per chip.

Extra-thick chips that taste like cheesy garlic bread - the pub-side in chip form.

Baked chips with sour cream and chives - creamy flavour, lighter format.

Crinkle cuts with genuine chilli heat - the spicy option in the classic range.

Extra-thick chips with a smoky BBQ ribs seasoning - bold flavour on the crunchiest chip.

Smoky bacon seasoning on ridged chips - salty, meaty, and distinctly bacon.

Thin-cut chips with a subtle vinegar tang - lighter than full salt and vinegar, more interesting than plain.

Baked chips with a pizza-inspired margherita seasoning - tomato, cheese, and herbs on a light chip.

Double-baked chips with 50% less fat - lighter, crispier, and guilt-reduced.

Sharp cheese and pungent onion on ridged chips - the boldest savoury flavour in the crinkle range.

Thin-cut chips with sharp vinegar - more intense per chip because there's less potato to dilute it.

Herby, savoury chicken seasoning on ridged chips - the flavour that tastes like chicken stock, not chicken.

Sweet, smoky BBQ seasoning on crinkle cuts - the chip kids love and adults never quite outgrow.

Thin-cut chips with mild sweet chilli and cooling sour cream - the crowd-pleaser combination.

Extra-thick chips with hot and spicy chicken wing seasoning - the wing-night chip.

The blue packet. The chip that started it all in 1931. Australia's original crinkle cut.

Thin-cut chips with creamy sour cream and onion - the popular flavour on a premium-format chip.