THE KEOGH FAMILY has become one of Ireland’s most prominent ‘luxury crisp’ makers over the past few years.
The farming clan, based in north county Dublin, claims to have been producing potatoes in the country for over two centuries.
However a few years ago the firm decided to branch out and start making crisps in unusual flavours, such as chilli and red pepper, as well as the usual staples like cheese and onion.
As part of a new Fora behind-the-scenes series on Irish manufacturing, we decided to take a look at how the business makes its savoury snacks.
The company does almost everything at its base in north Dublin, where it grows potatoes in a nearby field before they are hand-cooked and made into crisps in its factory.
General manager Tom Keogh agreed to show us every stage of the process, from crop to crisp, of how it makes its shamrock and sour cream flavour.
The move into making crisps has paid off for the Keogh family. Its snacks business has reported steady profits since its inception in 2011, but it saw a big spike in 2015.
That year the firm almost doubled its profits to just over €380,000, bringing its accumulated profits to more than €1 million.
The firm exports to more than a dozen countries, and sells as far abroad as Dubai in the Middle East.
It recently launched its new ‘crinkle cut’ range as it looks to continue to grow its share of Ireland’s crisp market.
Written by Paul O’Donoghue and posted on Fora.ie
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