These moreish crisps are vegan friendly and can be easily adapted to your taste simply by changing the flavouring.
Ingredients250g water 50g Sosa Free Airbag 2 tbls of Essential Cuisine Mushroom Glace 1g salt
|
MethodMix all the ingredients and bring to boil whilst stirring with a flexible spatula. Once thick spread or pipe the mixture onto dehydrator tray then dehydrate overnight at 50ºC or until completely dry. Once dry, fry in oil at 200ºC for a few seconds to puff. |
To serve
Season with salt and pepper or for an added dimension incorporate another flavour powder such as cheese.
