Fruit, vegetables...if you can pick it, you can chip it. These healthy, crunchy crisps are guaranteed to be BFFs with all your fave dips.
First there were kale chips. Now chefs are asking, “Why stop there?” and crisping up just about any kind of produce. “Everyone loves a good potato chip, of course,” says executive chef Jennifer Puccio, who serves fried, seasoned brussels sprout leaves at Marlowe in San Francisco. “But lemon, radish, and carrot versions are prettier, healthier, and more fun to eat.” Here, Puccio gives a lesson on making six types of chips in just minutes.
1/RADISH
This story is from the July 2017 edition of Shape Malaysia.
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This story is from the July 2017 edition of Shape Malaysia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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