Our Award Winning Proper Original Flavour, now made with Organic Potatoes.
Delicious Organic, Agria potatoes that have been batch cooked in cold-pressed high-Oleic Sunflower Oil from Canterbury, finished with a light sprinkle of Lake Grassmere (Marlborough) - it's all New Zealand made.
Once the last morsel has been devoured, simply pop the packet in your garden compost and it will naturally decompose - how eco is that!
We all enjoy Proper Crisps in my family, but it was intriguing to find that the company has been quick to respond to the plastics crisis by repackaging in compostable bags. I have already tried one variety and buried the empty bag in my compost bin; this one is destined to join it once it is empty. It will be interesting to track how long they take to degrade,
What I like about these crisps, apart from the freshness and good size that I have come to expect from this brand, is that they are not over salted. You would think, from the name, that they are going to be salty, but this is not the case. The salt has been added with care so that you taste the potato itself rather than the seasoning. I have eaten "plain salted" crisps in the past and have not been able to taste anything other than the salt, so it is great to find a potato product where the flavour of the vegetable is the dominant one.
Having tasted some of the crisps on their own, we then tried them in different combinations. As expected, they were perfect with dips of all kinds; because they did not have any strong added flavours, they worked well with most dips. We tried home-made guacamole, and two ready-prepared dips (seafood and hummus) - they were great with all of them. Next, we put a few on a plate of hors d'oeuvres (radishes, Roma tomatoes, smoked cheese, sliced avocado, and parsley) and offered them around. There did not seem to be anything that was not enhanced by the addition of a few crisps.
I kept some back to have for dinner next night - I would be eating alone, and as a friend had given me some freshly caught fish and home-grown broccoli, I decided to have them with some potato crisps on the side. I enjoy eating crisps this way; they are a lighter alternative to chips or rice, while tasting just as good. I crumbled a few and mixed them with grated cheese, then spread the mix on top of the fish and broccoli before browning it under the grill. The remaining crisps were served on the plate beside it.
I had roughly a cupful left, so took them with me in the car two days later so I would have a snack available. I was delighted to find that they had retained their crispness in the ziplock bag I had stored them in: nearly three days after opening, they were just as fresh as ever. I hope that the manufacturers of these little bags will take the hint from Proper and make a compostable version too!
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