Leading better-for-you snack brand, Boulder Canyon Authentic Foods, pushes the envelope of inventive snack food creation forward this week with the introduction of three new gluten-free, snack crisps made with an array of wholesome ingredients, including lentils, peas, carrots, quinoa, amaranth and other ancient grains. Lentil Carrot Quinoa Crisps, Snap Pea Crisps and Ancient Grains Crisps arrive at natural food stores, traditional grocery and select mass merchandise stores nationwide this month. They are sold in 5.5-ounce bags with a suggested retail price of $3.49 per package.
Lentil Carrot Quinoa Crisps pair on-trend lentils with carrots and quinoa that is lightly seasoned with savory herbs. They are available in Sea Salt & Cracked Pepper and Balsamic Herb varieties.
Snap Pea Crisps take a less-is-more approach by combining just a few ingredients, including real peas, rice, sorghum flour, sunflower oil and sea salt. In addition to the aforementioned Sea Salt variety, Boulder Snap Pea Crisps are available in a Creamy Ranch flavor.
Finally, Ancient Grains Crisps combine quinoa, sorghum, millet, brown teff, amaranth and brown rice for the ultimate better-for-you snack. They are available in Roasted Red Salsa and Pink Himalayan Salt & Cracked Pepper varieties.
"The snack food aisle is an imaginative, creative space, and nowhere is that more evident than in the Boulder Canyon brand," said Steve Sklar, senior vice president and general manager for Inventure Foods, Inc. "We've taken all these unique, on-trend, healthful ingredients and turned them into imaginative recipes that are flat out delicious. I believe it's further proof that real food ingredients taste better than processed foods could ever hope to."
Boulder Canyon snack crisps are baked, not fried, and feature no trans fats, zero cholesterol and 130 calories or less per one-ounce serving. Additionally, they are made with non-GMO ingredients, and are gluten-free certified.
Boulder Canyon Gluten-Free Snacks
New snacks are made from lentils, peas, quinoa and other grains
December 13, 2016