Magnificent. Marvie. Munchable. Manchego-y. Mmmm. That’s what we think about these glammed-up potato chips.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
The stuff of urban legends, this recipe has been circulated via chain letters for decades. And hoo boy, can we understand why.
Folks tend to be gobsmacked by these sticky, spicy, seductive roasted almonds with a sweet heat. We can understand why.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Summer’s answer to the kale chip. They’re chewy, nutty, smoky, and unfathomly impossible to not nosh.
Why bother to sprinkle spices on plain store-bought potato chips rather than buy them already seasoned? Taste these and get back to us.
We’re not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
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