Egg Kichel “Chips”
- ⅞ cup potato starch
- ¼ cup sugar
- 1 cup oil
- 6 eggs
- salt, for sprinkling
- Preheat oven to 300°F. Coat a mini muffin tin very well with nonstick cooking spray, or grease with oil.
- Place potato starch, sugar, oil, and eggs into mixer bowl; beat on high speed until thick.
- Pour ¼-inch of batter into each cavity of the muffin tin. Sprinkle lightly with salt.
- Bake for 18 minutes. Cool; store loosely covered to prevent kichel from getting soggy.
Recipe by Between Carpools at https://betweencarpools.com/because-we-can-never-get-enough-of-great-dips/
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