The chicken chips is a very tasty chips recipe with that touch of your tasty chicken. It is crunchy, health and contains less carbs which is great for you.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
• One pound of ground chicken thighs
• Three-quarters teaspoon of sea salt
• One-quarter teaspoon of black pepper
• Half a teaspoon of garlic powder
• Half a teaspoon of onion powder
• Half a teaspoon of paprika
• Half a teaspoon of chipotle pepper
• One-quarter teaspoon of cumin
• One teaspoon of nutritional yeast (optional)
Preheat the oven: Start by heating your oven to 300 degrees Fahrenheit.
Prepare chicken: If you’re using whole chicken thighs, cut them into smaller pieces. Feed these pieces through a meat grinder into a medium bowl.
Mix spices: In a separate small bowl, combine all the spices. Then, add this spice mixture to the ground chicken. Stir everything thoroughly using a rubber spatula. For a smoother texture, run the chicken mixture through the meat grinder again, aiming for a paste-like consistency.
Roll out the chicken mixture: Cut a piece of parchment paper to the size of a large cookie sheet. Place half of the chicken paste in the center. Cover it with cling film of the same size. Using a rolling pin, flatten the chicken until it is very thin, similar to paper.
Baking: Remove the cling film. Transfer the parchment paper with the chicken to a cookie sheet. Bake for 35 to 45 minutes, watching closely to ensure it doesn’t burn. Ovens may vary, so it’s good to check at the 30-minute mark. The goal is a crispy texture.
Cool and serve: After baking, let the giant chicken chip cool for 5 minutes. If it’s not crispy enough, you can return it to the oven for an additional 5-10 minutes. Once crisp, break it into smaller chips. Serve with guacamole or your favorite dip for a delightful snack!
Senegalese ginger drink
If you love ginger and want to have a spicy taste of what the diverse parts of Africa has to offer, try the Senegalese ginger drink.
Prep Time: 10 minutes
• Two cups of cold water
• Two cartons of coconut water (16.9 ounces each)
• Three cans of pineapple juice (6 ounces each)
• Four limes, juiced
• One tube of refrigerated ginger paste (4 ounces)
• Two tablespoons of granulated sugar
• One packed tablespoon of fresh mint leaves, bruised
Combine ingredients: In an infusion pitcher, mix all the ingredients together. Place the bruised mint leaves in the straining chamber of the pitcher. If you don’t have an infusion pitcher, you can strain the mint manually later.
Chill: Allow the mixture to chill in the refrigerator for about 2 hours. This chilling period is crucial as it gives time for the flavors of the ginger and mint to infuse into the drink, enhancing its taste.
Serve: Once properly infused and chilled, serve the drink over ice. It’s a refreshing beverage perfect for warm days or as a unique addition to a meal.