Chickpea Chips — Sev Pepper
Baked chickpea chips with crushed black pepper, inspired by the South Indian snack Kara Sev. Mildly spicy, high in plant protein.
South Indian snacks baked fresh in small batches every week in Niagara, Ontario.
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Three things we refuse to trade off against each other.
Preparing healthy food is our top priority. We carefully control the ingredients in every product to ensure quality nutrition.
Taste perfected to traditional Indian flavours. We spend a long time reworking each recipe so the traditional taste survives the switch from frying to baking.
We bake small batches throughout the week and ship directly from our kitchen. This means you always get the freshest snacks, never sitting on a shelf for months.
Every batch is made to order, so what arrives is what we baked this week.
Baked chickpea chips with crushed black pepper, inspired by the South Indian snack Kara Sev. Mildly spicy, high in plant protein.
Baked chickpea chips with chilli powder and ajwain seeds — our take on classic Kara Sev, without the deep fryer.
South Indian rice chips (murukku) with cumin seeds and urad dal flour. The traditional taste of tea-time murukku, baked instead of fried.
Toor dal, cumin, garlic and curry leaves ground into a savoury powder. Stir a spoonful into hot rice with butter or oil for an instant meal.
Cook some rice, stir in a teaspoon of our Spicy Lentil Powder, add butter or olive oil, and you have a meal to go.
We've been reworking Kara Sev so it can be baked instead of deep-fried — and the test batches are looking good.
Nutrition labels are long and intimidating. Three numbers will let you filter most of the shelf out quickly.
A fall-season flavour in our line of South Indian rice chips, made with fresh pumpkin, turmeric and paprika.