Proper Crisps are one of our best sellers and most trusted brands thanks to their delicious range of allergy-friendly crisps and high standards. We talked to Laura Trueman to find out what makes Proper Crisps so special.
How did the idea of Proper Crisps come about?
Proper Crisps was created by the Franklins - an English couple that had immigrated to New Zealand. They both were foodies and grew up eating “real crisps” in England. After travelling the world in pursuit of the perfect crisps but with little luck, they decided to make their own the old-fashioned way, in small hand-stirred batches.
They found a traditional cooker whilst on their travels in the USA and returned to New Zealand to start trialling various potato strains. They found that the Agria potato was a perfect match for making a 'proper crisp' and that High Oleic Sunflower oil was a perfect complement to the creamy flavour of the Agria potato.
"They added just a light touch of Marlborough sea salt sourced locally from Lake Grassmere, and that was all it needed to round out the taste of the perfect potato Proper Crisp."
In 2010 the Franklins were homesick for their motherland England and decided it was time to pass over the cooker to another foodie couple, Ned and Mina Smith. With an extensive background in the food industry, the Smiths were able to recognise what a special premium product this was and have grown the offering, always maintaining the philosophy that “less is more” and offering a snack that is 100% natural real food, never compromising.
Why is it important for you to produce a health-conscious product for your customers?
At Proper Crisps we believe that crisps are a treat and that a crisp can also be healthy snack, that is why we only use High Oleic Sunflower oil. After we cook each batch they are lightly salted and flavoured using only the freshest ingredients. We believe you should still be able to taste the vegetable. All our flavours are blended and created by our team.
Where do you source your ingredients from?
We currently source our Agria potatoes from Simon, the same third-generation South Island Temuka farmer that we’ve worked with since we began; and Jason who has a farm in beautiful Pukekohe. That’s right, we’re on first-name terms with our growers, because we work closely with them to ensure their farming practices meet our exacting standards.
"Endorsed by celebrity chef Brett McGregor, our Proper Kumara Crisps are crafted from a medley of orange (Beauregard), yellow (Toka Toka) and red (Owairaka) grown and sourced by Anthony and the Kaipara Kumara team."
Our newest crisp sensation is prepared with only the best parsnips sourced from Kandy of Ohakune and Matthew of Southland.
Can you give us a rundown of the Proper Crisps production process?
The selection process that a potato must go through to reach the ranks of a Proper Crisp is rigorous. We lovingly hand-sort and trim our potatoes and root vegetables, it’s how we place the sunshine in every bag!
"Once they’ve passed the intake inspection, they are sliced to the optimum crisp thickness, and begin their path to becoming a perfect Proper Crisp."
They are cooked and hand-stirred in small batches in High Oleic Sunflower oil. Your Proper Crisps are inspected again as part of their passing out parade… just before the flavour magic happens!
Why do Proper Crisps taste so good? Is there a secret recipe?
Secret... maybe! However we always use the best freshest ingredients available, whether it's our vegetables or our spices.
Are dairy, egg, gluten or nuts (or traces of) present in any of your products or in the factory you use?
We are 100 % natural, Gluten Free, Dairy Free, Non GMO, Vegan, and No MSG added ever.
What’s the difference between crisps and chips?
A potato chip (American English) or crisp (British English) is a thin slice of potato that has been deep fried, baked, kettle-cooked, or popped until crunchy. There is a big difference between a crisp and a chip.
The art of making a crisp lies with many subtle factors, using the right strain of potato or root vegetable, monitoring that it has just the right amount of sugar and starch ratio, constantly monitoring the freshness and quality of the oil and only using the freshest ground seasoning, and yes, a crisp has a certain particular crispy crunch to it!
Your flavours certainly pack a flavour punch – are there any more flavours in the pipeline?
We are always trying to come up with new flavours and styles that are ahead of the trend and meet the taste buds of our fans. At Proper Crisps we are all about keeping our ingredients list to a minimum using only real food and only what is necessary to satisfy the taste buds.
Our Potato range includes – Marlborough Sea Salt, Rosemary and Thyme, BBQ Sweet Smoked Spanish Paprika and Apple Cider Vinegar.
Our Kumara range includes Marlborough Sea Salt, Chipotle and a local Blenheim garlic.
Parsnips are lightly salted with Marlborough Sea Salt. Coming soon is a Veggie Medley.
We are also on the look out for new flavours. Do you have any suggestions? Let us know!
Head to our online store to get your hands on these delicious crisps. Winter Sale now on!
It’s been a busy month in our household as we finally welcomed our third boy, Finn, into the world.
Kristy is busy with a newborn seemingly allergic to sleep, so I thought I would give this blog thingy a go myself. And what better topic than my time as a stay-at-home house husband – what an eye-opener!
In the few weeks following the arrival of Finn, I took on the temporary role of House Husband to help the Mrs while she was busy recovering and being the milk machine. This job entailed being a nurse/chef/chauffeur/drill sergeant/mediator (and that’s the short version!)
I always knew Kristy was busy with the kids but I didn’t actually know, in fact I had no clue. Being suddenly put in charge of the kids and household was like a big slap in the face and I was transported to a whole new reality! Before, I was under the impression that I pulled more than my fair share of weight for our lil’ family, but in reality I’ve realised I’ve been rather lazy (hehe).
Kristy usually takes care of the kids’ stuff as I'm normally out the door before they wake up, and don’t get back home until late. Kristy does the breakfast, lunch and dinner, dropping off and picking up from daycare, bathing, teeth, food shopping, washing and cleaning the house WHILE working full-time and running a business. Talk about Super Mum.
So, I had pretty big shoes to fill. I never knew quite how exhausting it is to manage two outgoing boys plus take care of the house stuff. And, as you probably know, taking care of kids with allergies is that little bit harder - there's a lot more planning and checking involved with every snack or meal.
It's been hard work, but incredibly rewarding as I've become a lot closer to our eldest two boys. Last week, Kobe fell over and bit his lip, and although Mum was sitting right there, he cried for his daddy. Proud moment.
During this period, I’ve learnt a lot of things - usually the hard way. Like getting things ready the night before is actually worth all the nagging, and that silence usually means they’re up to something dodgy and requires immediate investigation.
But one thing I learnt after multiple fails was the importance of having snacks on you at all times. I never realised kids could go from “nope not hungry” to “Dad I’m sooo STARVING” in approximately two minutes. And this happened a lot.
To grab a few snacks on the way out the door and chuck them in a go-bag has been a lifesaver for me. It made the car rides bearable and also saved my sanity at home when we were both busy with the baby and the older kids had a snack attack. My dairy-free kids' faves include Proper Crisps, Sweet As Popcorn, Fav-va Beans and Annies fruit bites.
Anyway, a few weeks have since passed since I wrote this, and I’ve now gone back to work. A sense of normality has returned to our household – as normal as a house with three boys aged five and under can get anyway.
As much as I’ve loved the chance to spend a bit more time with my boys and bond with baby Finn, I’m also glad to hand the reigns back to Kristy and get back to work.
Shout out to all the mums out there, I salute you!
PS: There’s no sign of any allergies for Finn yet, but it’s early days. Fingers crossed for third time lucky in terms of allergies!
**WIN WIN WIN WIN**
Want to get yourself in the draw to win these delicious Fav-va Beans from The Happy Snack Company? All you have to do is comment on our Facebook post and tell us which is your favourite product and flavour in our online store. Good luck!
Comp closes 6pm 18/6/17. NZ only.
WINTER SALE ON NOW!!
Raising kids with allergies? Check out our online store - your one-stop-shop for allergy-friendly snacks for kids.
Sending excited kids racing off into a dewy backyard in search of shiny Easter treats is a time-honoured tradition for many Kiwi families, including ours.
But, like anything when kids with food allergies are involved, it can take a bit of planning ahead since you can’t just nip down to your local supermarket and grab a bag of Cadbury eggs off the shelf!
We’ve tried a few different options over the years in our dairy and egg-free house, but I always like to give the kids a search mission when it comes to Easter eggs – I’m a big kid when it comes to Easter!
I can still remember the thrill of spotting colourful foil glittering in amongst the branches or racing my sister for the ultimate prize – a Crème Egg – perched above the car wheel.
So, what are the options for kids that can’t eat regular chocolate? Every year there seems to be more of a selection of allergy-friendly chocolate, such as the Kinnerton Just Allergy Friendly Chocolate Eggs, Moo Free Cheeky Orange Easter Egg And Buttons or Sweet William Chocolate Easter Bunnies.
We’ve gone down this route before, but for some reason my kids don’t like this chocolate (I know, how are they even related to me?!) My theory is that the texture is not something they are familiar with, and this seems to put them off a lot of foods that are usually dairy-based.
So we’ve had to think outside the square a bit. Last year I brought a few packs of these colourful empty plastic eggs and put a jelly lolly in each before hiding them outside – this was a winner, the kids loved it and it didn’t matter if they got wet, dirty or went unfound – the lollies survived.
We’ve also given a small non-edible gift in lieu of eggs in previous years, which is a nice idea – but it’s definitely not as much fun as scavenging around outside for an hour!
When they’re old enough, I’m going to try a treasure hunt-style egg hunt with notes giving clues to the next location – if only they could read already! Hopefully by that stage they will have outgrown their allergies and can join their mummy and discover the joy of real chocolate.
For now, though, I think I’ll stick to filling my own plastic eggs so I can still sit there with my coffee and enjoy the sight of my kids shrieking with joy as they tear the yard apart looking for hidden treasure. And after all that, we’ll celebrate the real meaning of Easter to our little family.
What will you be doing for your allergic kids this year? I’m keen to hear your ideas!
Until next time,
Want to receive our blog directly to your inbox? Click SIGN UP below to sign up to our newsletter and you'll receive our blogs as well as special offers & discounts!
Raising kids with allergies? Click on OUR BOXES below to subscribe to our monthly box of allergy-friendly snacks, delivered to your doorstep.
Here we go again. Baby boy #3 is due in seven weeks, and I’m hoping it'll be third time lucky – I’d like to order an allergy-free baby, thanks!
It’s a fact that since my two boys and their dad have food allergies, this baby has an increased risk of developing one too. But is there anything I can do to give my baby boy the best chance possible, or will fate and/or genetics have their wicked way regardless?
I’ve been doing a bit of research among the ever-changing waters of allergy theories, and I’ve come to a conclusion – there are current recommendations for attempting to prevent food allergies that are worth a shot (note these don't apply if an allergy is already suspected). Fingers crossed!
Not smoking and eating a healthy, balanced diet seem like no-brainers to me, but I’ll mention them anyway – although I’ll admit there are some days where claiming a ‘balanced' diet is a bit of a stretch – being pregnant with two preschoolers and a full-time job, , sometimes the need for chocolate outbalances everything else!
, you shouldn’t exclude allergenic foods from your diet as this has NOT been proven to reduce allergies. My son’s allergy specialist reiterated this at the beginning of my pregnancy so I’ve been devouring allergens like there’s no tomorrow, but my midwife has been a bit skeptical – I guess this can happen when advice changes over the years.
Having up to three serves of oily fish (great for the omega-3 fatty acids) per week while pregnant may help with preventing eczema in babies. This was news to me but I've been there and done that with eczema babies and it ain't pleasant, so I'll give it a crack – off to the fish shop I go.
Breastfeeding or formula feeding:
Breastfeed for at least six months. There is no consistent evidence that exclusively breastfeeding before solids are introduced prevents allergies, but it’s recommended for its other benefits – and will come in handy when solids are introduced.If breastfeeding isn’t possible, introduce standard cow’s milk formula. The latest research shows that using a soy or goat milk formula, or a hydrolysed formula, doesn’t play a part in preventing allergies. My firstborn was forced to use the amino acid-based EleCare formula, and my second used soy since he couldn’t tolerate cow’s milk, so it’s good to know that if I need to use formula I shouldn’t let this stop me using a cow’s milk based one.
When introducing solid foods after four months (when baby is ready), continue to breastfeed as there’s some evidence that breastfeeding at this point could help reduce the risk of allergies developing.
Here’s the interesting and possibly controversial one – introduce allergenic foods (peanut butter, cooked egg, dairy, wheat etc) within the first 12 months.Scary as this may be, there is evidence that introducing allergens early can reduce the chance of developing a severe allergy.I did this with baby number two (pictured), and I often wonder if this is why he's a lot better off than his anaphylactic brother. We’ll never know for sure, but I'll stick to the same plan this time around.
If I follow all of these guidelines, at least I’ll know that I’ve done my best to reduce the risk for my new bundle of joy. And hey, if allergies DO rear their ugly head, at least we’ll be well prepared!