Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
When’s the last time you recall potato chips getting all gussied up to be so magnificently Manchego-y and party-worthy?
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
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.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Crisp, chewy, nutty, smoky, and unfathomly impossible to not nosh, these are summer’s answer to the kale chip.
Why bother to fancy up store-bought potato chips when you could just buy them already seasoned? Uh, because you can.
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.
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