Our new Sweet Potato Crunchy Cracker Thins with rosemary, paprika & mixed herbs are perfect for loading up with toppings, scooping up hummus or simply nibbling on their own.
Previously called Baked Veggie Chips, we’ve kept the same moreish recipe and just given them a new look and shape. 100g.
Rice Flour, Cassava Flour, Sweet Potato Flour (13%), Potato Flour, Brown Rice Syrup, Canola/Rapeseed Oil, Wholegrain Rice Flour, Sea Salt, Chia Seeds (1%), Dried Rosemary (1%), Nigella Seeds (1%), Paprika, Turmeric.
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| (100g) | (30g) | |
| Energy | 417kcal | 125kcal |
| Fat | 8g | 2.5g |
| of which saturates | 0.7g | 0.2g |
| Carbohydrate | 80g | 24g |
| of which sugars | 10g | 3g |
| Fibre | 3.5g | 1g |
| Protein | 4g | 1.3g |
| Salt | 2.4g | 0.72g |
Crispy, crunchy and super satisfying, these are my go-to savoury snack. I dip them in pots of hummus or guacamole, serve them as a pre-dinner snack to friends and always pack them in a picnic.
