{
    "id": 1074161,
    "title": "Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g",
    "slug": "jacobs-savours-thins-sour-cream-and-chive-crackers-150g",
    "type": "product",
    "url": "https://teas.co.uk/product/jacobs-savours-thins-sour-cream-and-chive-crackers-150g/",
    "modified": "2026-09-25T23:29:52+01:00",
    "excerpt": "Jacob's Savours Thins, Sour Cream & Chive Crackers is a bowl cracker rather than a base, 150g of thin crackers seasoned on both faces.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.The seasoning is creamy rather than acidic and mild rather than hot, which makes it the one to put out when you do not know who is coming. Serve it shallow, dip it into something thick and cool, and keep it off the cheeseboard.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Jacob's Savours Thins, Sour Cream & Chive Crackers belongs to a category that barely existed on the British cracker shelf twenty years ago and now takes up a third of it. A Thin is a cracker seasoned all over and built to be eaten on its own, straight from a bowl, with nothing on top. It is not a cream cracker with a flavour added. It is a different product doing a different job, and the Savours name is how Jacob's separates the two.\n\nThe pack tells us Savours, Thins, sour cream and chive, one hundred and fifty grams, and we will not invent anything past that.\n\n The Taste Profile\n\nDairy Tang: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The lead. A soured, slightly lactic note that arrives before anything green does and stays through the middle of the bite.\nChive and Allium: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Behind it, mild and grassy rather than sharp. Chive is the gentlest of the onion family and the seasoning treats it that way.\nSalt: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present but restrained. Lower than a salt and vinegar snack, which is why a whole bowl of these does not become tiring in the way a sharper seasoning can.\nSnap: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Thin and clean. It breaks in one go rather than crumbling, which is what separates a Thin from a biscuit-style cracker.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Jacob's\n\nJacob's is the largest brand on our cracker shelf by some distance, and it now runs several quite separate lines under one name. The cream crackers and the Krackawheat are bases, built to hold cheese and to be eaten at a table. The Savours range is the opposite: seasoned crackers made for a bowl, eaten with the fingers, with nothing to spread on them. Our reading is that the Thins are lighter and crisper and the Bakes are thicker with more chew. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us.\n\nSour cream and chive is the safest seasoning in the savoury snack business, and that is a compliment rather than a criticism. It is creamy rather than acidic, mild rather than hot, and it does not divide a room the way vinegar or chilli does.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nWeight: one hundred and fifty grams.\n\nA bowl cracker, not a base: seasoned on both faces, so anything you put on top is competing rather than sitting on a blank canvas.\nThe mild end of the Savours shelf: creamy rather than sharp, which is what makes it the flavour to put out for a mixed crowd.\nWhat it is not: not a cream cracker, not a Savours Bake, not a free-from line, and not a diet product of any description.\n\n How Does Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g Compare to:\n\nJacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g: the other Savours format, in a bigger pack. Thicker with more chew where the Thin is light and crisp, and peppery rather than creamy. If you are feeding a crowd and want the seasoning to stand up to a drink, that is the one.\nRyvita Thins Snack It Sour Cream & Chive Flatbread Snacks, 125g: the same seasoning from another brand in a flatbread shard. Close enough in job that most households want one or the other.\nJacob's Tuc Sandwich Cream Cheese & Chive Flavour Cracker, 145g: the same flavour family built as a filled sandwich cracker. Much richer and much more of a treat. Buy that for a lunchbox and this for a bowl.\n\n Ideal Serving Conditions\n\nA Thin is the easiest thing on our shelf to serve and the easiest to spoil, and both come down to the same property. There is very little of it in any direction, so it takes seasoning brilliantly and takes damp just as fast.\n\nThe Bowl and the Plate\n\nServe them shallow: a wide bowl keeps them whole. A deep one turns the bottom third into crumbs before anyone reaches it.\nDip mild, not sharp: the seasoning is already creamy, so a cool cucumber or yoghurt dip extends it while a sharp dip fights it. A thick dip is essential; a thin one snaps the cracker on the way out.\nGive them their own bowl: if there is cheese on the table, put out a plain cracker beside it. A seasoned Thin will talk over a mild cheese and waste it.\n\nThe Storage Rules\n\nAirtight the day you open it: a Thin has almost no interior, so there is no reserve of dryness to fall back on. It goes soft faster than any cream cracker.\nA rigid tin over a bag clip: the tin solves the softening and the breakage in one move, and broken Thins are a real nuisance because the seasoning ends up in the bottom rather than on the cracker.\nCool, dry and dark: the cupboard above the hob is the worst place in the kitchen for anything this thin, and a warm cupboard dulls the dairy note before the texture goes.\n\n Getting It Right with a Hot Drink\n\nPairing: a straightforward builder's brew with milk. The creaminess of the seasoning and the milk in the cup pull in the same direction, which is unusual for a savoury snack.\nAlso good: a plain black tea without milk if a dip is already on the table, because the tannin does the cutting instead.\nAvoid: anything floral or heavily scented. Chive and jasmine are a genuinely unpleasant combination and there is no technique that rescues it.\nDunking: no. A seasoned Thin in a hot drink loses its seasoning into the cup within seconds and collapses shortly afterwards.\n\n Safety And Purity\n\nIngredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nDairy: the pack name says sour cream and chive.\n\nIt means the current UK pack is the only place to settle the question, and a gluten-free household should not rely on this page.\n\nNo calorie, fat, fibre or sodium figure appears on this page. That the cracker is thin is a statement about its shape and nothing else.",
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                "title": "Product Questions",
                "content": "What is a Savours Thin?A cracker seasoned on both faces and built to be eaten on its own, straight from a bowl. It is not a cream cracker with a flavour added: Jacob's uses the Savours name precisely to keep its bowl crackers apart from its table crackers. What does the sour cream and chive actually taste like?A soured, slightly lactic note leads, with mild grassy chive behind it and restrained salt underneath. It is creamy rather than acidic, which is why a whole bowl does not become tiring the way a sharper seasoning can. Can I put cheese on them?You can, but it is a waste of the cheese. The cracker is seasoned on both faces, so anything mild on top is competing rather than sitting on a blank canvas. Put a plain cracker beside the cheeseboard and keep these in their own bowl. How many crackers are in the pack?The pack is 150g and states its own count. Why does an open pack go soft so quickly?Because there is almost no interior to a Thin. A thick cracker has a reserve of dryness inside it and this one does not, so it takes moisture out of kitchen air faster than any cream cracker on our shelf. Which drink goes with it?A straightforward builder's brew with milk. The creaminess of the seasoning and the milk in the cup pull the same way, which is unusual for a savoury snack. Avoid anything floral, because chive and jasmine is a genuinely unpleasant pairing. What should I dip them in?Something thick, cool and mild. A cucumber or yoghurt dip extends the seasoning; a sharp one fights it. Thin dips snap the cracker on the way out of the pot, so err on the stiff side. How should I store an open pack?A rigid tin, on the day you open it. It solves the softening and the breakage at once, and it keeps the seasoning on the cracker rather than in the bottom of the bag."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Wheat Flour, Vegetable Oils (Coconut, Palm, Rapeseed), Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Sugar, Dried Chives (1%), Salt, Dried Onion, Flavour Enhancer (Potassium Chloride), Dried Soured Cream (1%) (Milk), Natural Flavouring, Maltodextrin, Dried Whey (Milk), Modified Starch.Typical values per 100g, as publishedPer 100gEnergy477 kcalFat21.3gof which saturates16.5gCarbohydrate64.3gof which sugars2.8gFibre2.4gProtein8gSalt1.8gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsThin baked cracker baseGrains and proportions not stated by the brandThe structure and almost none of the flavour. A Thin is rolled and baked with very little interior, which gives a clean single-break snap rather than a crumble, and leaves the seasoning to do the talking on both faces.Sour cream and chive seasoningSee current packThe product. A soured, slightly lactic note leads, mild grassy chive sits behind it and salt holds the base up underneath. Creamy rather than acidic, which is what keeps a whole bowl from becoming tiring.Pack format150g; cracker count not stated by the brandPack: Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g; thin baked crackers seasoned on both faces, a separate line from the Jacob's cream crackers and from the thicker Savours Bakes. Store cool, dry, dark and airtight, and move them into a rigid tin the day you open the pack: a Thin has almost no interior and therefore no reserve of dryness, so it softens faster than any cream cracker on our shelf. Read the net weight, the cracker count, the ingredient list, the nutrition panel, the allergen advice and the best-before date off the current UK pack.Characterising components shown. The distinction drawn between the Savours Thins, the Savours Bakes and the Jacob's cream crackers is our own editorial reading of lines the brand sells separately, not a specification from the brand. The sensory placements are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.Sourcing & blend. Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g is made by Jacob's, the largest brand on our cracker shelf and one that now runs several separate lines under a single name. The cream crackers and the Krackawheat are bases built to hold cheese at a table; the Savours range is the opposite, seasoned crackers made for a bowl and eaten with the fingers. Within Savours we list both the Thins and the thicker Bakes, and our reading is that the Thins are lighter and crisper while the Bakes have more chew. That is our own editorial assessment and not a specification from the brand.What's in Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g:\nIn: thin baked crackers seasoned with sour cream and chive on both faces, loose in a 150g pack."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g is built in three layers, and reading them in order explains exactly why the cracker tastes the way it does from the first bite to the last swallow.The outer layer is the seasoning, and on a Thin it is applied to both faces because there is no third option: the cracker has essentially no edge to speak of. Dairy notes are the first thing up, because the soured, lactic part of the seasoning is volatile and reaches the nose while the cracker is still in the hand, with the green chive note arriving a beat later. A pack opened fresh smells noticeably creamier than the same pack a week later, and that is not the texture going, it is the top of the seasoning evaporating. It is the single best reason to move an opened pack into a tin rather than rolling the bag over.The flavour spike is the soured note settling onto the tongue with the salt behind it, and it is worth saying plainly that this is the mild end of the seasoned cracker shelf. There is no acid spike of the kind a vinegar snack delivers and no heat of any kind. Chive is the gentlest member of the onion family and the seasoning treats it as such: grassy and faintly sweet rather than pungent. The result is a cracker you can eat a bowl of, which is exactly what a sharper seasoning prevents, and it is why this is the flavour to put out for a crowd whose tastes you do not know. Underneath it the base contributes structure and very little else, which on a product like this is doing its job properly.The base structure is the snap, and a Thin breaks in one clean go rather than crumbling in stages. That is a direct consequence of how little material there is: a thick cracker has an interior that can fracture unevenly while a Thin is effectively all surface, so it goes at once. The same geometry has a second consequence that matters more in a cupboard than at a table. Almost no interior means almost no reserve of dryness, so this is one of the fastest-softening crackers we list, and a softened Thin loses its whole character because the snap was doing as much work as the seasoning. The finish is clean and short, with a trace of dairy that fades rather than lingering, which is precisely why the next one goes down so easily.Getting it right in the cup. This is a rare savoury snack that genuinely suits a milky tea. Most seasoned crackers bring salt and fat and want a tannic cup to cut them, which rules out anything soft, but the creaminess here and the milk in a builder's brew pull in the same direction rather than against each other. If the bowl is going out with a dip, switch to a plain black tea without milk and let the tannin do the cutting instead, because two creamy things and a dip is one too many. What to avoid is easier to state than to explain: anything floral or heavily scented, jasmine above all, because chive and jasmine together are genuinely unpleasant and no adjustment to strength or temperature rescues it. Dunking is not an option. A seasoned Thin loses its seasoning into the cup within seconds and collapses shortly afterwards, so keep the cup beside the bowl.How water and temperature change it. Crackers stale backwards compared with bread: bread goes hard because it loses water, a cracker goes soft because it gains it, and the rate depends almost entirely on how much surface is exposed relative to mass. A Thin is close to the worst case, because it is nearly all surface, and the practical effect is that an opened pack left in a bag can lose its snap in two or three days in a steamy kitchen. Warmth does something separate and just as damaging: it drives off the volatile dairy top note, so a pack stored in the cupboard above the hob can still snap properly while tasting distinctly flatter than it did. Both problems have the same answer, which is a rigid airtight tin on the day the pack is opened, kept cool and dark. Reviving a softened Thin in a low oven works for the texture but not for the seasoning, so it is much better not to let it happen."
            },
            {
                "title": "Recipe Ideas",
                "content": "Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g is a bowl cracker rather than a base, so the builds below are about serving it well rather than loading it up. Five cover the sharing bowl, the dip that works, a desk lunch, a use for the broken pieces and the one hot drink that genuinely suits the seasoning.\nRecipes, born here first\n\n \n The Sharing Bowl\n \n How to make The Sharing Bowl with Jacob's Savours Thins Sour Cream & Chive.\n \n 3 min\n 4 people\n Easy\n \n \n \n You'll need\n \n 1 pack Jacob's Savours Thins Sour Cream & Chive\n A wide, shallow bowl\n A plain cracker for anyone near the cheese\n \n \n \n Method\n \n Tip the pack into a wide shallow bowl. A deep bowl turns the bottom third into crumbs and loose seasoning before anyone reaches it.\n Close the rest of the pack straight away if you have held any back, or better, decant it into a tin.\n Put a plain cracker beside the cheeseboard and keep these separate. A seasoned Thin talks over a mild cheese and wastes it.\n Refill rather than overfilling, because the crackers at the bottom of a heaped bowl arrive broken.\n \n \n \n What you'll end up with: The product served the way it was designed to be served, with the two small decisions that stop half the seasoning ending up in the bottom of the bowl.\n\n \n Cool Cucumber and Yoghurt Dip\n \n How to make Cool Cucumber and Yoghurt Dip with Jacob's Savours Thins Sour Cream & Chive.\n \n 8 min\n 4 people\n Easy\n \n \n \n You'll need\n \n 200g thick Greek-style yoghurt\n Half a cucumber, deseeded and grated\n A small bunch of mint or chives\n Black pepper\n Savours Thins to dip\n \n \n \n Method\n \n Squeeze the grated cucumber hard in a clean cloth. Wet cucumber is what turns a dip thin, and a thin dip snaps the cracker on the way out of the pot.\n Fold it through the yoghurt with the chopped herbs and a good grind of pepper. Add no lemon: the seasoning is creamy, not acidic, and sharpness fights it.\n Chill for twenty minutes so it firms up properly.\n Serve in a small deep pot so a cracker can go in far enough to pick up a proper load.\n \n \n \n What you'll end up with: A mild, cool dip that extends the seasoning instead of arguing with it, and thick enough that the cracker survives the journey.\n\n \n The Desk Lunch Plate\n \n How to make The Desk Lunch Plate with Jacob's Savours Thins Sour Cream & Chive.\n \n 5 min\n 1 person\n Easy\n \n \n \n You'll need\n \n 8 Savours Thins\n A mug of soup, anything smooth\n Half an avocado or a boiled egg\n Salt and pepper\n \n \n \n Method\n \n Keep the crackers on a plate beside the soup rather than in it. These have nothing like the structure for dunking.\n Choose a smooth soup rather than a sharp tomato one, which will fight the dairy note in the seasoning.\n Add an avocado half or a boiled egg on the side so the plate is a lunch rather than a snack.\n Eat the crackers dry and in order, alternating with the soup, and the seasoning stays where it belongs.\n \n \n \n What you'll end up with: A ten-minute desk lunch that uses the crackers for the crunch they are good at rather than asking them to hold anything up.\n\n \n Crushed Crumb Crust for Baked Fish\n \n How to make Crushed Crumb Crust for Baked Fish with Jacob's Savours Thins Sour Cream & Chive.\n \n 25 min\n 2 people\n Easy\n \n \n \n You'll need\n \n A handful of Savours Thins, broken\n 25g melted butter\n Zest of half a lemon\n 2 white fish fillets\n \n \n \n Method\n \n Crush the crackers in a bag with a rolling pin to a coarse rubble rather than a powder. This is the best use for the broken pieces at the bottom of a pack.\n Mix the crumb with the melted butter and the lemon zest until it just holds together.\n Press it onto the fish fillets and bake at 200C for twelve to fifteen minutes depending on thickness.\n Taste before adding any salt. The seasoning is bringing a good deal of its own, and the chive note comes through the bake surprisingly well.\n \n \n \n What you'll end up with: A savoury crust that tastes deliberately seasoned rather than of plain breadcrumbs, from the part of the pack most people throw away.\n\n \n Beside a Milky Brew\n \n How to make Beside a Milky Brew with Jacob's Savours Thins Sour Cream & Chive.\n \n 5 min\n 1 person\n Easy\n \n \n \n You'll need\n \n A small handful of Savours Thins\n A builder's brew with milk\n Nothing else, deliberately\n \n \n \n Method\n \n Brew the tea as you normally would and take milk. This is one of very few savoury snacks where milk in the cup helps rather than hinders.\n Skip the dip for this one. Two creamy things at once is one too many and the tea stops registering.\n Avoid anything floral or scented. Chive and jasmine together are genuinely unpleasant and nothing rescues it.\n Keep the cup beside the plate rather than dunking, which would put the seasoning in the tea within seconds.\n \n \n \n What you'll end up with: The unusual case where a savoury snack and a milky cup are pulling the same way, which is worth using rather than fighting."
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