Behold! Grain free cookies topped and coated with our Kettle Cooked Sea Salt Potato Chips. We used chocolate chips, almonds, vanilla, and sugar in this recipe, but go ahead and add your favorite treats too—just about everything but the kitchen sink will do!
½ bag Siete Kettle Cooked Sea Salt Potato Chips
½ cup Coconut Sugar
4 tbsp Extra Virgin Olive Oil
1 cup Almond Flour
1 tbsp Flax Meal
2 tbsp Potato Starch
1 tbsp Vanilla Extract
¼ tbsp Sea Salt
2 tbsp Water
¼ cup Chocolate Chips, mini
¼ cup Almonds , sliced
Preheat the oven to 350 F. Combine all ingredients in a bowl except potato chips.
Lightly crush chips in a bowl. Divide cookie dough into six cookies.
Shape each cookie into a ball and lightly pat into crushed potato chips. Coat all around each cookie.
Lightly press down each cookie and bake for 20-25 minutes. Let cookies cool on a wire rack for 10 minutes before serving.
Comments will be approved before showing up.
July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
Join our list and get 20% off your first order online.