snack like a local

Most countries around the world have a snack version of pork rinds. In they’re called pork scratchings and when done right, they’re heaven.

Known as chevda in India, chanachur in Bangladesh, Punjabi mix in the US and Bombay mix in the UK, the mildly spicy mix of gram flour noodles, peas, lentils and peanuts makes for a mighty fine combo. Bombay Mix,

Rich and buttery on the inside, oak-smoked and dusted on the outside, these are the perfect accompaniment to a cold beer or crisp, dry sherry – or any drink for that matter.

Rice crackers or senbei come in a variety of shapes and sizes, all crunchy, mildly spicy, doused with traditional seasonings and all of them absolutely moreish.

Available in salt, pepper and fennel varieties and mainly found in the southern region of Italy, these bagel-shaped dough rings are dangerously addictive. We dare you just to have one! Taralli with Extra Virgin Olive Oil, gastronomica.co.uk

Like their starchy counterparts, potatoes, plantain make fabulous chips. Ditto cassava and breadfruit chips, both widely consumed snackage. Olu Olu Sweet Yellow

There are tortilla chips, then there are Takis, corn tortillas rolled in the manner of a taquito. Available in a number of flavours, the chilli-lime Fuego version is the most popular. Warning: there’s fire in that crunch. Takis,

Corn is abundant in Peru, so it makes sense to find the giant kernels either fried or roasted, then salted and served along with your favourite drinks. Good job too, they’re delicious.

Don’t knock it until you’ve tried it. Tempura seaweed has all of the moreish qualities of the most popular snacks: savoury, crunchy and salty, but they’re light as you like and bursting with flavour. Tao Kai Noi Crispy Seaweed, thai-food-online.co.uk

Sure, you can buy ready-made popcorn but the DIY version is much more fun. And far cheaper in the long run. Hot Air