Egg Kichel “Chips”
Serves: 5 dozen
 
Ingredients
  • ⅞ cup potato starch
  • ¼ cup sugar
  • 1 cup oil
  • 6 eggs
  • salt, for sprinkling
Instructions
  1. Preheat oven to 300°F. Coat a mini muffin tin very well with nonstick cooking spray, or grease with oil.
  2. Place potato starch, sugar, oil, and eggs into mixer bowl; beat on high speed until thick.
  3. Pour ¼-inch of batter into each cavity of the muffin tin. Sprinkle lightly with salt.
  4. 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/