Terroir: Champe village in Dhankuta district (27°00′N, 87°18′E), eastern Nepal is famous for growing high altitude potatoes. We sourced them from a small farm situated at 2,050 meters, where they are harvested with care to preserve their natural character and distinctive flavour.
Do not re-hydrate the potatoes. Fry the dried slices in vegetable oil until they turn lightly golden brown. The slices are thin and fry quickly.
Harvested at peak season and slow-dried for maximum flavor. Carefully washed, cleaned, blanched, and dried.
- Only potato (Solanum tuberosum) and salt for blanching.
- No added sugar, colour or preservatives.
- Once cooked let it cool and season with salt and spices for a delicious snack or side dish with your main meal.
- Keep in sealed packet or airtight container to maintain quality.
- Store in a cool, dry place, away from aromatic foods and spices.
