UK’s hardest crisp has been topped as boffins take a look at which crisp can maintain probably the most dip

The ridged snack holds an average of almost half a kilogram of dip before breaking as the new study tested the ‘micro structure’ of potatoes to find our toughest

Tyrrells have been crowned the nation’s toughest crisp.

The ridged snack holds an average of almost half a kilogram of dip before breaking, according to a new study. One excellent specimen of the variety held a whopping 600g before snapping.

Meanwhile Doritos, despite being marketed as a prime option for dipping into salsa, only hold a measly 236g before losing structural integrity.

Walker’s fans may be disappointed to hear it came bottom place out of the seven brands tested.

This is believed to be due to their relative thinness, as the study authors said thickness was a key component of dipping ability.

Ridged McCoy’s, another hefty lunch box favourite, cracked at 305g. Boffins carried out the study by choosing five intact crisps from each contender and loading them with increasing weight until they snapped.

The groundbreaking study was at pains to point out the sauce was loaded exactly where a crisp-and-dip lover’s finger and thumb would be, to simulate a real life dipping. It comes just in time, as revellers head out to stock up on nibbles for New Year’s Eve parties.

A ridged structure is believed to add to the “intrinsic stiffness” of the crisp and also increases the effective surface area in contact with the dip.

The micro-structure of potatoes is likely responsible for the disparity between McCoy’s and Tyrrells, according to the study.

While the Tyrrells are cut directly into ridges, maintaining the “fibrous strength of the potato”, McCoy’s are reconstituted into their ridged shape.

This means a Tyrells can comfortably scoop up hummus with 150g more force and still emerge from the bowl intact, the researchers said.

Professor Mark Miodownik from UCL said: “Crisps are very stiff. They don’t bend much, then they snap. What breaks a brittle thing is its biggest defect. In that situation, what matters a lot is the hardness of the top layer — that is where the crack starts.”

The study, by the Times, did not take into account the crisps’ water-repellency, which would show how soggy it would get, or how fast the crisp was being dipped.

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