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2.5 oz.
Bissli was first invented in the 70’s , when Osem realized that there weren’t any salty snacks available on the market in Israel. Even the word snacks didn’t exist in the Hebrew language… Bissli Grill was born out of Osem’s specialty – making pasta. The name Bissli was based on the size of the tasty bissli chips – they were bite-sized, or in Hebrew, the size of a bis. The Bissli series now boasts six winning flavors: grill, barbecue, onion, pizza, falafel and Mexican. Bissli is undoubtedly one of Israel’s most popular and frequently sold crunchy snacks and the figures and slogans that represent it have become ubiquitous symbols. If one of our surfers becomes irritable because of some unintentional omission on our part, we say simply: “Irritated? Pack on the Bissli.” (From Osem)
Ingredients: Wheat Flour (72%), Palm Oil, Sunflower Oil, Salt, Dehydrated Yeast, Dextrose, Hydrolyzed Soy Protein, Spices, Flavor Enhancer (Monosodium Glutamate), Dehydrated Onion and Garlic. Contains: Wheat Gluten, Soy.
PARVE
Product Information Disclaimer: We aim to present accurate and complete product information but content on this site is for reference purposes only. On occasion, manufacturers of the groceries we carry may improve or change their product formulas and update their labels, as does the KMP with our homemade items. We recommend that you do not rely solely on the information presented on our website and that you review the physical product's label or contact the manufacturer directly if you have specific product concerns or questions.
Allergens & Dietary Restrictions Disclaimer: Prepared foods marked as gluten-free or vegan are not prepared in a gluten-free or vegan environment; they are prepared in the same environment as other foods that contain gluten, eggs and other animal products so cross-contamination may occur. We are not a nut-free facility, nor are we allergen-friendly. KMP Homemade items that don’t list nuts or other allergens as an ingredient were prepared in the same environment as other foods containing those allergens so cross-contamination may occur.
