PROPER ‘PROPER CRISPS’ Go Compostable

Environmentalists and philanthropists Ned and Mina Smith certainly know what ‘when the chips are down’ means — like relaxing under a tree on an African veldt and suddenly realizing it is laden with lions not birds; or facing down a panicked hippopotamus; or standing behind a game warden who assures them he can pacify an enraged elephant — or wondering if the thundering surf is going to roll over the reef and sweep away their campsite on a low-lying Cook Islands’ atoll. 

When they’re not enjoying ‘fun experiences’ Ned and Mina are back in sunny Nelson producing and cashing in on their ‘chips’ — which strictly speaking aren’t chips. To explain.

When most of us think ‘chips’ we tend to think of occasional salty, fatty ‘treats’ that are unhealthy but — regrettably — enjoyable. But proper ‘crisps’ that are proper food — 100 per cent natural, gluten-free, vegan-friendly, GMO-free, no trans fat, and cooked in 100 per cent high grade sunflower oil. Produced by Ned and Mina and their 13 staff, these delights are called PROPER Hand Cooked Potato Crisps to distinguish them from mass-produced ‘chippies.’  There are several intriguing flavours — ie onion and green chive, smoked paprika, and rosemary & thyme — plus kumara, parsnip and garden medley crisps.

Recently Proper Crisps introduced compostable bags for the Organic Marlborough Sea Salt crisps and the Purple & Gold Cracked Pepper and Sea Salt crisps. Dig them into your compost heap and within a few weeks they start to break down.

For more info go to: www.propercrisps.co.nz

SALMON CRISPS

These Nelson-produced purple & gold cracked pepper & sea salt Proper Crisps come in a compostable bag.

16 purple & gold cracked pepper & sea salt crisps
5-6 tablespoon sour cream
1 teaspoon finely grated lemon rind
squeeze lemon juice
2 teaspoons finely chopped chives
4 large slices smoked salmon, cut into quarters
16 capers, rinsed and dried

Place a selection of crisps on a serving plate. Combine the sour cream, lemon rind, lemon juice and chives, until smooth. Curl the salmon and place on the crisps. Top with a teaspoon of the sour cream mixture then top with a caper. Serves 4 as a nibble.

 

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