CHILORIO AND EGGS
INGREDIENTS
- 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
DIRECTIONS
- 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.
