Secret ingredient: Savoursmiths Crisps
Everyone loves a good chip, but how often do we think of using them as more than just a snack? Enter Savoursmiths, a luxurious British brand redefining the humble potato chip (or “crisp,” as they say across the pond). Now available at Honey & Thistle, a British lifestyle shop and wine-tasting room in Harbour Town, these chips are anything but ordinary, boasting indulgent, skin-on potatoes and unashamedly bold flavors.
“What we love about Savoursmiths is that in Britain they use all real ingredients – they’re the most flavorful chips I’ve ever had,” said Honey & Thistle co-owner Ginevra Boyes. “They’re all the taste with none of the filler. They’re naturally gluten-free, MSG-free and non-GMO.”
Savoursmiths’ commitment to quality shines in every bite. Each crisp is crafted from the family’s home-grown British potatoes, hand-picked and small-batch cooked. Its farm-to-table philosophy keeps the skin on to retain nutrients, while all-natural flavorings ensure a pure, authentic taste.
Looking to elevate your snack game? Honey & Thistle’s wine steward and certified champagne specialist suggests pairing Savoursmiths Truffle & Rosemary Potato Crisps with Bochet Lemoine Brut Champagne, also available in-store. These crisps aren’t just for snacking — they’re perfect for charcuterie boards or even indulgent recipes.
Savoursmiths
Truffled Spinach and Ricotta Ravioli with Truffle and Rosemary Crisps
This recipe from Savoursmiths gives ravioli a crunchy coating of bold Truffle & Rosemary Potato Crisps, putting a gourmet twist on a comfort-food favorite. Perfect as an appetizer or indulgent main, it’s a delicious way to rethink crisps. For more creative uses of Savoursmiths’ luxurious flavors, visit savoursmiths.com. Pick up a bag (or bags) at Honey & Thistle in Sea Pines.
Ingredients
Sunflower oil
2 eggs, beaten with a fork
2 (18-ounce) packages of fresh spinach & ricotta ravioli
1 1/2 cups Truffle and Rosemary Potato Crisps, bashed to really fine crumbs
2 tablespoons truffle oil
1/2 cup Parmesan, grated
Directions
[1] Fill a large, deep saucepan 1/3 full with oil, and heat it until it reaches about 350 degrees. Use a thermometer to check. [2] While the oil is heating, put the egg in a bowl, and spread the chip crumbs on a tray. A few at a time, dunk the ravioli in the egg, shake off the excess, then drop into the crisp crumbs to coat. Coat all the ravioli, then get another tray and line it with paper towels. [3] About 8 at a time, lower the ravioli into the oil on a slotted spoon and fry for 1-2 minutes, turning until golden and puffed. Lift the fried ravioli onto the paper-lined tray to drain, and continue frying in batches until they are all done. Drain the last batch on the paper, and use more paper to pat the tops so they’re really dry. Tip the hot ravioli onto a big plate or platter, drizzle with the truffle oil, then quickly sprinkle with the grated Parmesan, and carefully toss to coat.
