I do like savoury snacks, it’s a bit of a weakness and I was certainly interested in putting the new Ritz Crisp & Thin range to the test.

The Ritz Crisp & Thin  range comes in 4 flavours: – Cream Cheese & Onion (Daddy P had lain claim to these before I could even photograph the package!, Sea Salt & Vinegar, Sea Salt & Black Pepper, and Sweet Red Chilli.

The Ritz Crisp & Thin are an oven baked potato snack, they are not at all greasy, are only 134 calories (kcal) per serving, and are very moreish!  Let’s just say that the 4 x 100g packets we received recently didn’t last long at all.

They really are tasty, my personal favourite are the Sweet Red Chilli flavour, whilst Daddy P and Monkey both really enjoyed the Cream Cheese & Onion.  The 100g packs have an RRP of £2.19 and they are also available in 30g bags for 79p each.  They are bound to be making into my shopping trolley!  You can find the Ritz Crisp & Thin in Tesco, ASDA, Ocado, Amazon.co.uk, NISA, Budgens, Londis, Spar and Superdrug.

Now for a bit of fun, Radio One DJ Alice Levine and Duck and Waffle Mixologist Richard Woods have teamed up with Ritz Crisp & Thin to create some cocktails to go with these tasty snacks.  Being a bit of a G&T fan, I think I might be trying this one out myself!

Ritz – Pea & Dill GnT. ‘No Big Dill’

Goes perfectly with Sea Salt & Vinegar Ritz Crisp & Thins

50ml Gin *Bombay Sapphire works best. Infused with sugar snap peas and dill
75ml Tonic water

Instructions

Fill your desired glass with cube ice. Add infused gin to the glass and top with tonic water. Garnish

Garnish

Large mint sprig, slapped prior to adding to the glass to release more aroma.
NB: at the point of serving you should inform your guests that this drink is based on aroma and thus not served with a straw. They should drink from the glass whilst nosing the mint

Glass – highball works will but any glass is ok

Pea & Dill Gin

The unusual additions of pea and dill really blend well with the botanicals in the gin, to make this an epic and yet so simple twist on a G&T:

• 225g Sugar snap peas
• 10g Mint leaves
• 20g Dill
• 700 ml (1 Bottle) Gin *Bombay Sapphire works well as it is a lighter style of gin

You will need…

• 1x non-reactive container, with lid suitable for mixing (such as an old ice cream container)
• 1x funnel, large sieve or colander
• 1x two-fold muslin (a coffee filter or tea cloth works just as well)

Instructions

• Into a non-reactive sealable container, pour the Bombay Sapphire
• Add the sugar snap peas once you have broken the shells, as well as the mint and dill
• Secure the lid and place in the fridge for a min of 24hrs (rolling or gently aggravating the mix every so often
• Remove from the fridge and strain through your home-made filter
• Bottle and reserve. Mix will keep for 2 weeks if kept refrigerated

disclaimer:  we were sent the items mentioned in exchange for an honest review