Les Niçois Rosemary Puffed Chickpea Crisps 100g

Rosemary gives these crisps their inviting herbal character: fragrant and savoury, with a flavour that sits comfortably beside cheese, olives and a cool drink. Beneath it is the gentle earthiness of chickpea, carried in a light puffed texture. The bite is crisp and quick, leaving the herb to linger as you reach for the next one.

The base combines 36% chickpea flour with corn flour, rice flour and potato starch. Rosemary powder forms part of the herb seasoning, giving this version a clear personality of its own. The pleasure is in that balance between the crisp’s mild base and the more aromatic topping: enough flavour to enjoy without a dip, yet plenty of room for a creamy accompaniment.

There is a nice change of pace when a crisp like this meets fresh cheese. First the crunch, then a cool, soft mouthful, then the rosemary again. It can bring the same sort of interest to a smooth vegetable soup or a simple tomato salad. Add it at the table so the airy texture stays part of the pleasure, right through the first few bites.

• Whipped fresh cheese and lemon: Loosen fresh cheese with a little yogurt, then fold in lemon zest. Spread a small amount onto a crisp and add a thin slice of pear. The mild cheese and juicy fruit let the rosemary come through without adding another strong herb.
• Hummus with roasted peppers: Serve hummus with ribbons of roasted red pepper and a little olive oil. The sweet pepper, creamy chickpea and fragrant crisp make a satisfying three-part bite. A few fresh parsley leaves are all the finishing touch it needs.
• A crisp finish for soup: Bring a warm bowl of courgette or tomato soup to the table and crumble a few tuiles over it just before eating. They add a lively first crunch and a rosemary note that suits the vegetables beautifully.

The French word tuile means tile. In a pastry kitchen, it often describes a thin biscuit curved like a roof tile; here it gives its name to a small savoury crisp. There is something pleasing about a food name that tells you to expect a delicate crunch before you even take a bite.

Les Niçois’ rosemary tuiles take their flavour inspiration from socca, the chickpea speciality of Nice, and add an unmistakably herbal turn. Chickpea flour does the familiar work in the base; rosemary brings its own fragrant character to the finish. The recipe carries Tata Vero’s name, one of the personalities in the collection. Set a few beside fresh cheese and you have a little tile that fits very happily on an apéritif plate.

Store away from light, heat and humidity. After opening, keep in an airtight container and consume promptly. Follow the best-before date printed on the pack.