In 2009, Cara Leighton approached a couple of her restaurant-savvy friends to help create parsnip crisps with Manuka honey—a bold, flavorful syrup produced from New Zealand’s Manuka trees. While Leighton started out doing prep-work and cooking in her own home, the crew have since moved the company,
Leighton Brown, to a production factory in Staffordshire, where their tasty crisps are made using all-natural ingredients—many of them sourced locally in the English countryside.
Taking an eco-friendly approach to mass production, Leighton and her team fry the crisps with sunflower oil, the remainder of which is later recycled into bio-fuel. The crisps are also made without any preservatives, and are hand-seasoned to taste, making for an especially high-quality artisan snack. Most importantly, they taste great and make a crunchy, satisfying snack. While Leighton Brown crisps are currently available in one flavor, the company will launch Sweet Potato with Smoked Cheese and Jalapeño editions this December.
Get more information about Leighton Brown on their website.