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Warming the lights.
VOLTA — Aisle 7 — 23:58
Midnight. The shop is asleep.
The tubes warm up. One by one.
One shelf catches the light.
That one. Already glowing. DIABLO
Three. Two. Crack.
Skip the intro
LOUDCRUNCHFOR YOU
Triple chili. Zero manners.
- ChiliThree kinds
- PaprikaSmoked
- CornStone-ground
Act two
THE SPEC SHEET.
Four numbers. We measured every one.
STONE-GROUND CORNNixtamalised, never reconstituted. - Sound meter: the crunch peaks at 62 decibels.
THE CRUNCHMeasured at 62 dB. Yes, we measured. TRIPLE CHILI DUSTAncho, chipotle, cayenne. - 43 chips counted into the bag, one by one.
NET 165 GAbout 43 chips. Also measured.
STONE-GROUND CORN
Nixtamalised, never reconstituted.
THE CRUNCH
Measured at 62 dB. Yes, we measured.
TRIPLE CHILI DUST
Ancho, chipotle, cayenne.
NET 165 G
About 43 chips. Also measured.
Act three — the burst
The burst follows your flavour: DIABLO.
Act four
PICK YOUR VOLTAGE
Pick one: the whole site takes its colour. The cursor too.
DIABLO takes the screen.
Act five
ONE CHIP. ENGINEERED.
We drew it before we fried it.
RIDGE DEPTH 1.8 MM
More surface. More seasoning.
SEASONING LOAD
Edge to centre, no bare patch.
Measured load: 92%
HEAT LEVEL
Four out of five. We stopped there on purpose.
THE SNAP
Clean break, every time.
Act six
TAKE THE WHOLE CREW
Four flavours, one bag at a time or all four at once. Pick one and the aisle changes colour.
- DIABLO200 DA
Total200 DA
The aisle fills with DIABLO.
Crunch Lab
The Crunch-o-meter
Bite a chip in front of your mic. The bag does 62 dB. You?
––.– dB
The bag · 62 dB
Everything happens on your device. No audio is recorded, stored or sent: we read the loudness for 4 seconds, then switch the mic off.
No microphone? Tap the chip.
62 dB
The bag
Leaderboard by wilaya
Each wilaya’s best. 538 measurements in all.
| Rank | Wilaya | Best | Scores |
|---|---|---|---|
| 01 | 16 Algiersyour wilaya | 67.8 dB | 56 |
| 02 | 19 Setif | 67.5 dB | 29 |
| 03 | 41 Souk Ahras | 66.5 dB | 2 |
| 04 | 02 Chlef | 66.4 dB | 17 |
| 05 | 43 Mila | 65.9 dB | 16 |
An estimate. A browser microphone isn’t calibrated: we convert the signal level to decibels, then add 78 dB so a hand clap near the mic lands between 55 and 70. Good for comparing with friends, not for a laboratory.
THE FULL LABVoltage test
Find your voltage
Five questions. One flavour. −10 % at the end. No trick, just chili.
- DIABLO
- VERDE
- FROST
- STORM
Made in Rouiba
From kernel to bag
One workshop, one line, eight moves. Each has its number, because we measure everything.
Swipe to follow the line.Scroll: the line moves.
Step 00The workshop
One line, 4 flavours
Rouiba industrial zone, east of Algiers. Small, clean, loud when it has to be.
Step 01The kernel
Moisture: 13 % max
Whole corn, tested on arrival. A lot that’s too damp goes back where it came from.
Step 02Nixtamal
12 h in lime water
The old move: the kernel soaks, the skin lets go, the corn becomes a dough waiting to happen.
- Step 03
The stone mill
2 stones, 180 rpm
Stone-ground, never reconstituted. Slower. A lot more taste.
Step 04The masa
Rolled to 1.2 mm, cut into triangles
The dough runs through the rollers, the cutter makes the triangles. Always the same ones.
- Step 05
The fryer
184 °C, 58 s
A minute minus two seconds. That’s where the 1.8 mm ridges set.
- Step 06
The seasoning
Seasoning load: 92 %
The drum turns, the powder snows. Edge to centre, not just on top.
Step 07Quality control
62 dB, 1.8 mm, every lot
We bite a chip in front of the sound meter and measure the ridges with calipers. Under 60 dB, the lot waits.
Step 08The bag
165 g net, about 43 chips
Weighed, sealed, dated. The lot number follows the bag all the way to your order.