These moreish crisps are vegan friendly and can be easily adapted to your taste simply by changing the flavouring.
50g Sosa Free Airbag
2 tbls of Essential Cuisine Mushroom Glace
Mix 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.
Season with salt and pepper or for an added dimension incorporate another flavour powder such as cheese.