A spiced twist on a classic crumble, this dessert pairs caramelised banana and pineapple with a crunchy topping of Proper Sweet Cinnamon Tortilla Chips.

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150 g Proper Crisps Marlborough Sea Salt
70 g prosciutto
150 g ricotta cheese
2 tbsp runny honey
1 tbsp fresh thyme leaves
Step 1
Arrange the crisps on a platter.
Step 2
Top with a small piece of prosciutto and a dollop of ricotta.
Step 3
Drizzle with honey and sprinkle with thyme leaves.
|
|
150 g Proper Crisps Marlborough Sea Salt
70 g prosciutto
150 g ricotta cheese
2 tbsp runny honey
1 tbsp fresh thyme leaves
Step 1
Arrange the crisps on a platter.
Step 2
Top with a small piece of prosciutto and a dollop of ricotta.
Step 3
Drizzle with honey and sprinkle with thyme leaves.
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The crisps that started it all. Kettle cooked in batches, with a satisfying crunch and dusted in house-made seasonings made from real ingredients. Additive and preservative free like always.
It wouldn’t be right not to share the love with our other favourite vegetable here in New Zealand, the Kumara.
And while we were at it; we threw in a couple of other veges to bring a medley of goodness for our more health discerning connoissuers.