I mean, taking about an hour to eat a 35g packet. Smallest bites possible, taking care when the crisp is bend double not to flake off large chunks. Enjoying every crisp initial bite. Letting each grain of salt melt. Waiting until no starchy traces from the previous bit remain, not even stuck in a back molar. Paying attention to every moment. Slow, slow, slow.

Note: technique also applies to eating good sliced salami, where you must let the individual circles of tasty fat dissolve.

Food is great.