Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g
Shape is the specification. This is eaten one-handed and standing up, with nothing under it and nothing on it, which is a job no flat cracker in the range can do at all. The bite is dense and short, a click rather than a crack, and it will carry a thick dip without snapping off in the bowl. Put a plain cracker out as well if there is cheese on the table, because this will walk all over it.
Ryvita Salt & Vinegar Multigrain Baked Sticks, in brief.
Ryvita Salt & Vinegar Multigrain Baked Sticks is a hand snack rather than a cracker, 125g of seasoned multigrain sticks picked into the Teas.co.uk curator selection as the Ryvita shape that belongs in a bowl rather than under a topping.
A stick carries all of its seasoning on the outside, which is why the vinegar lands immediately and why an open pack goes dull as fast as it goes soft. The seasoning is loud enough to walk over cheese, so eat it as it is, with a thick cool dip and a strong builder's brew.
Ryvita Salt & Vinegar Multigrain Baked Sticks is the one product on our cracker shelf that is not really a cracker at all. A stick is eaten from the hand, one after another, straight out of the pack. Nothing goes on top of it and nothing is meant to. This is Ryvita competing with the crisp aisle rather than with the cheeseboard, and judging it as a crispbread will only lead to disappointment in a direction that has nothing to do with how good it is.
The pack tells us four things and we are not going to pretend it tells us more: multigrain, baked, salt and vinegar, one hundred and twenty-five grams. Baked is the brand's own word and we repeat it as the brand's word.
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.
Curator’s notes
Read the full write-up
The Story Behind Ryvita
Ryvita is the name most British kitchens attach to crispbread, and everything else the brand makes tends to be read through that. The sticks are the furthest thing from it. Our reading is that the three are not substitutes for one another in any direction, and that the brand is using one name across three jobs. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us.
The seasoning choice tells you which job this one is doing. Salt and vinegar is a crisp-aisle flavour, not a cheeseboard flavour, and it is loud enough that nothing you put beside it will be tasted for a minute afterwards. That is a feature if you want a snack and a problem if you were buying a base.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred and twenty-five grams.
- A hand snack, not a base: the shape rules out spreading and the seasoning rules out anything delicate on top. Buy it to eat as it is.
- Baked is the pack's word: we repeat it because the pack says it, and we make no comparison to anything fried on your behalf.
- What it is not: not a crispbread, not a Thin, not a free-from line, and not a diet product of any description.
Ideal Serving Conditions
There is not much technique in eating a stick, but there is quite a lot in keeping one worth eating. Everything below follows from a single fact about the shape: a stick has a great deal of outside for very little inside.
The Bowl and the Plate
- Tip them out rather than eating from the pack: a bowl slows the rate down and keeps the rest of the pack closed.
- Give them a dip with body: something thick and cool, a soured cream or a yoghurt dip, holds on the stick and softens the acid. A thin dip runs off and adds nothing.
- Keep them away from the cheese: the seasoning walks straight over anything mild, and a good cheese will be wasted. Put out a plainer cracker if there is cheese on the table.
The Storage Rules
- Airtight on the day you open it: the seasoning is on the surface and the surface is what meets the air, so an open pack goes both soft and dull at the same time.
- A jar rather than a clip: sticks stand up in a jar without breaking and a jar seals better than a rolled-over bag. Broken sticks are still edible but the seasoning ends up in the bottom of the pack instead of on the snack.
- Cool, dry and dark: the cupboard above the hob is the worst place in the kitchen for anything baked and thin, and a stick is thin in every direction that counts.
Getting It Right with a Hot Drink
- Pairing: a strong builder's brew, with or without milk. It is one of the few cups robust enough to still be there after a mouthful of vinegar.
- Avoid: green tea, white tea and anything floral. The acid strips a delicate cup completely and you will taste nothing of it.
- Also good: plain cold water. A salt and vinegar snack makes you want water more than tea, and there is no sense pretending otherwise.
- Dunking: no. A seasoned stick in a hot drink loses its seasoning into the cup and goes soft in seconds.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g, please cite teas.co.uk.
The story behind Ryvita
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g is a snack rather than a base, so the builds below are about serving it well rather than cooking with it. Five cover the bowl, the dip that works, a lunchbox that arrives unbroken, the best use for the crushed ends and the one hot drink that survives the seasoning.
Made with this tea
The Bowl, Done Properly
How to make The Bowl, Done Properly with Ryvita Salt & Vinegar Sticks.
- 1 pack Ryvita Salt & Vinegar Sticks
- A wide, shallow bowl
- A plain cracker for anyone near the cheese
- Tip the pack into a wide shallow bowl rather than a deep one. Sticks in a deep bowl end up as broken pieces and loose seasoning at the bottom.
- Close the rest of the pack immediately if you have held any back. The open pack is the enemy, not the bowl.
- Keep the bowl away from the cheese and put a plain cracker beside that instead. The seasoning walks over anything mild.
- Refill rather than over-filling. A bowl that empties looks better than a bowl nobody finishes.
What you'll end up with: The whole point of the product, served in the only way that does not waste half the seasoning on the bottom of a bowl.
Cool Soured Cream Dip
How to make Cool Soured Cream Dip with Ryvita Salt & Vinegar Sticks.
- 150g soured cream or thick yoghurt
- A small bunch of chives
- Half a spring onion, very finely sliced
- Black pepper
- Ryvita Salt & Vinegar Sticks to dip
- Stir the chives and spring onion through the soured cream and grind pepper over. Add no salt and no lemon: the stick brings both.
- Chill for twenty minutes so the dip thickens. A thin dip runs off a stick and contributes nothing.
- Serve in a small deep pot rather than a wide dish, so a stick can go in far enough to pick up a proper amount.
- Dip once per stick. Going back for a second load snaps the stick in the pot.
What you'll end up with: The classic partner: something thick and cool that takes the edge off the acid without competing with it.
The Packed Lunch Stick Pot
How to make The Packed Lunch Stick Pot with Ryvita Salt & Vinegar Sticks.
- A handful of Ryvita Salt & Vinegar Sticks
- A small screw-top pot
- Something soft and mild for the rest of the box
- Stand the sticks upright in a rigid screw-top pot rather than laying them flat in a bag. Upright sticks arrive whole.
- Fill the pot properly. Sticks rattling in a half-empty pot break against each other on the way in.
- Balance the rest of the box with something soft and mild, because the seasoning is the loudest thing that will be in there.
- Keep the pot out of the sun. Warmth softens a baked snack faster than anything except damp.
What you'll end up with: Sticks that turn up at lunchtime in one piece, which is the single advantage this shape has over every flat cracker on our shelf.
Crushed Stick Crumb for a Traybake Topping
How to make Crushed Stick Crumb for a Traybake Topping with Ryvita Salt & Vinegar Sticks.
- A handful of Ryvita Salt & Vinegar Sticks, broken
- 25g melted butter
- A little hard cheese, grated
- A baked pasta, fish pie or vegetable bake
- Crush the sticks in a bag with a rolling pin to a coarse rubble, not a powder. This is the best use for the broken ends at the bottom of a pack.
- Toss the crumb with the melted butter and the grated cheese until it just holds together.
- Scatter over a bake in the last ten minutes of cooking, not at the start, or the seasoning scorches.
- Taste the dish before you add any more salt. The crumb is bringing a good deal of its own.
What you'll end up with: A sharp, salty crust on top of something soft and rich, and a use for the crushed ends that would otherwise go in the bin.
Beside a Strong Brew
How to make Beside a Strong Brew with Ryvita Salt & Vinegar Sticks.
- A small handful of Ryvita Salt & Vinegar Sticks
- A strong builder's brew, milk optional
- A glass of cold water
- Brew the tea strong and let it stand a minute longer than usual. A light cup will not be there after the first stick.
- Pour a glass of cold water as well, because a salty snack makes you want water more than tea and there is no sense pretending otherwise.
- Alternate rather than eating the handful straight through. The acid builds up quickly on the palate.
- Save anything delicate for another time. A green or a white tea alongside these will taste of nothing at all.
What you'll end up with: An honest afternoon break, with the one hot drink robust enough to survive the seasoning and a glass of water for the part tea cannot fix.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 445 kcal |
| Fat | 13g |
| of which saturates | 1.4g |
| Carbohydrate | 66g |
| of which sugars | 3.1g |
| Fibre | 5.6g |
| Protein | 12.3g |
| Salt | 1.05g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat and rye (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Wheat Flour (40%), Maize Flour (24%), Sunflower Oil, Rye Flour (9%), Salt & Vinegar Seasoning (5%) (Natural Flavouring, Sugar, Dextrose, Acidity Regulator (Citric Acid), Salt, Rice Flour, Sea Salt, Cider Vinegar Powder), Wheat Gluten, Wheat Bran, Yeast, Flavour Enhancer (Potassium Chloride).
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Salt and vinegar seasoning | See current pack | The product. Acidity arrives first and salt holds it up behind. Because a stick carries its seasoning entirely on the outside, there is no crumb to buffer the acid, which is why it reads sharper here than the same flavour does on a thicker cracker. |
| Baked format | Not applicable; a property of the bake | Baked is the brand's own word on the pack and we use it as the brand's word. What it means in the hand is a dense, short snap rather than the high wafer crack of a crispbread, and a stick that stays whole in a lunchbox. |
| Stick shape | Count not stated by the brand | A great deal of surface for very little mass. That governs everything: the seasoning hits immediately, the pack goes soft and dull quickly once opened, and the shape suits one-handed eating and a thick dip rather than a spread topping. |
| Pack format | 125g; stick count not stated by the brand |
Pack: Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g; seasoned multigrain snack sticks, a different product from the Ryvita crispbreads and the Ryvita Thins. Store cool, dry, dark and airtight, and move them into a lidded jar the day you open the pack: a stick loses both its snap and its seasoning faster than a slab cracker does. Read the net weight, the stick 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 sticks, the Thins and the crispbreads is our own editorial reading of three 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. Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g is made by Ryvita, the name most British kitchens attach to crispbread. Our reading is that they are not substitutes for one another in any direction, and that the seasoning here is a crisp-aisle flavour rather than a cheeseboard one. That is our own editorial assessment and not a specification from the brand.
What's in Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g:
- In: baked multigrain snack sticks with a salt and vinegar seasoning, loose in a 125g pack.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ryvita Salt & Vinegar Multigrain Baked Sticks, 125g, please cite teas.co.uk.
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