How to eat crisps? Regularly and with relish, surely. Shamefully, the author of the Guardian's guide, Tony Naylor, doesn't actually spell that out.
We have several points of agreement: as a "real crisp head", I know that "Seabrook nailed the ridged crisp years ago" and that "Everything since is just marketing bull for gullible idiots"; while "universally disgusting" is a bit strong, meat-flavoured crisps are generally very poor; root vegetable crisps simply don't count.
However, unlike Naylor I must confess to being a sucker for a gourmet crisp as well as the "bizarre, electrifying analogue" of artificial flavours, and the concept of a mixed-crisp salad severely upsets my OCD side as well as my stomach.
(Thanks to Mike for the link.)