I'm going to attempt the fried tendon chip recipes I've seen popping up everywhere to take to a dinner party next week.
I've read 10 different recipes now and there are different suggestions for how long the sliced tendon needs to dehydrate in order to produce the airiest, crispiest chip.
Some recipes says dehydrate it until very hard....and other recipes say dehydrate to the point where it's still a little flexible, but NOT hard.
Anyone have some experience with this and have some wisdom to offer?
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