I was lucky enough to be invited to their very swanky “Putting on the Ritz” themed launch party which was hosted by Radio 1 DJ and major foodie Alice Levine and mixologist extraordinaire Richard Woods. The venue was an ultra cool penthouse apartment with views right across our beautiful city of London.

Four scummy flavours are available – sea salt & black pepper, cream cheese & onion, sweet red chilli and sea salt & vinegar.

They devised an excellent way of showing off these new Crisp & Thins at their best by creating four different scenarios to match the each crisp BBQ, picnic, date night and even mate night!

By dressing each area with nice design and cleverly pairing each flavour of crisp with a specially created dip by Alice with a complimenting cocktail by Richard, they managed to elevate a humble crisp into something far more special, showing how with a little effort you can turn relaxed snacking into true entertaining.

I love the fact that armed with some recipes, a few simple ingredients and a little time in the kitchen you can really wow your family, friends or even a potential partner and make a magical day or night to remember.

As the Crisp & Thins are baked the texture is really crispy (yes they live up to their name!), meaning not just their shape but their firmness makes them perfect for dipping.

The crisp’s seasoning is bold enough to offer great flavour without being overpowering, always a good thing when it comes to dipping crisps. but trust me they taste great by themselves!

I highly recommend giving these new Crisp & Thins a try, either by themselves or give them that little bit of extra and try some of the awesome recipes from Alice and Richard, and you’ll be putting on the Ritz in your home.

Have you tried Crisp & Thins yet? Did you make some of the dips and cocktail recipes? Remember to tell us what you think in the comments below.

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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