Rootstock Artisinal Crisps
Quality, artisanal, handmade crisps
Crafting quality snacks is a hands-on process. The Rootstock team trims, washes and sorts vegetables by hand. The veggies are cut and fried in small batches, before being dried to lock in the natural flavour. Once good and crunchy, they are seasoned by experienced hands. It’s the extra effort that helps us get the flavour balance just right.
NO MSG
NO FLAVOURANTS
NO COLOURANTS
Crafting the ideal crispy snack requires holistic thinking; mindfulness at every stage of the process. It takes a community to pull this off – and that’s the part we love most.
A COMMUNITY OF GROWERS
It all starts with the soil and we’ve also come up with a way to empower workers from surrounding farms. Our community-growers’ initiative emerged out of a vision to encourage a sustainable culture in local communities.
Rootstock provides farm workers with sweet potato shoots and the knowledge needed for a bountiful harvest. A local farmer provides land, equipment and water for irrigation. All of this has enabled these farm workers to grow their own, top-quality sweet potatoes.
Come harvest time, we buy the fruit of their labour at market-related prices. The unexpected upshot of this initiative is that the farm workers now manage their own thriving vegetable garden which feeds and nourishes their families and community.
For our beetroot, carrot and potatoes we work with commercial farmers who adhere to Global and EuropGap farming practices.
AND WE DON’T WASTE OUR WASTE!
We make the best use of everything in our care. Even off-cuts and discarded vegetables are turned into organic compost and used to grow the next generation of vegetables.
KEEP IT LOCAL, KEEP IT SEASONAL
Good farming takes an understanding of nature and the seasons. We try to keep things as simple and natural as we can, in order to get the freshest and tastiest vegetables from the earth.
Which is why we stick to a “local and seasonal” policy: if it’s not locally available, we wait until it’s back in season.
As simple as that.
