SNAQ FABRIQ Protein Chips Tomato and Basil are designed for the same kind of moment as regular crisps: when you want something crunchy, salty and ready to eat. The main difference is the base and preparation method. Instead of being classic fried potato chips, they are made from wholegrain rice and corn flakes, which gives a lighter crisp texture, and they are oven-baked rather than deep-fried.
They also contain pea protein. In practical terms, that can make a small savoury snack feel more filling than plain crisps, especially if you are choosing something between meals, after training, during travel or with a simple lunch such as soup or a sandwich. This does not make them a meal replacement, but it does make them a more protein-focused option within the savoury snack category.
The flavour is built around tomato powder and basil, so expect a familiar tomato-and-herb profile rather than a plain salted chip. If you are comparing them with traditional potato crisps, the key differences to consider are the baked texture, the rice-and-corn base, the plant-based pea protein and the tomato-basil seasoning.