Beetroot and goats’ cheese is a restaurant salad combination so established it borders on cliché. The earthy sweetness of beetroot, the tangy creaminess of goats’ cheese. They’ve been paired on plates for decades. Kettle translates this familiar combination to crisp form.
The beetroot provides the base, purple chips with that distinctive earthy flavour. Slightly sweet, slightly mineral, unmistakably beetroot. It’s a vegetable with presence, flavour that registers rather than disappears.
The goats’ cheese seasoning adds tang. That particular dairy sharpness that goats’ cheese provides, different from cows’ milk cheese, more assertive and slightly funky. It cuts through the beetroot’s sweetness effectively.
Caramelised onion provides depth. Sweet and savoury together, the slow-cooked allium quality that elevates everything it touches.
The salad crisp
These taste like a salad. That’s not an insult. The combination is so specifically salad-like that eating them triggers restaurant memories. It’s an unusual experience for a crisp, this evocation of composed dishes rather than simple snacking.
For people who like beetroot and goats’ cheese salad, these are a revelation. For people who don’t, they’re probably not converting anyone.
