Redefining Snap, Crackle, Pop

What’s cooking in our kitchen? We’ll give you a hint. It’s a righteous trifecta that tastes like shellfish, packs a swift crunch and is bound to melt in your mouth. You guessed it, shrimp chips!

At Neuman’s Kitchen, we’re constantly elevating simple ingredients that deserve to be celebrated. This week we’re pushing the boundaries with one of our favorite crustaceans. These succulent puffs make the perfect snack on their own or can be easily transformed into a tasty vessel for cold salads. A crowd-pleaser among your gluten-free friends and an impressive touch to your next home party – shrimp chips are a must try.

Here’s the ticket to this flavor festival:

1oz Shrimp Paste

4oz Tapioca Starch

4oz Water

Pinch of Salt & Pepper

Place the shrimp paste, tapioca starch, water, and a pinch of salt and pepper in a blender. Blend ingredients together until very smooth. Pour mixture onto a cookie tray, lined tightly with plastic wrap. Make sure the tray is wrapped so the thin batter doesn’t touch the tray. Place another layer of plastic wrap on top and evenly distribute the batter over the whole tray. Your end product should be a cookie tray with two layers of plastic filled with a thin coating of batter. Bake at 200F for 20-30 minutes alongside a pot full of boiling water. You need the moisture in the air to prevent the mixture from overheating and drying out. Once the paste is gelled, let it cool to room temperature and then peel off the plastic wrap.

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Place the sheet back into the oven to dry on lowest heat setting, until it looks like an opaque plastic sheet. Drying usually takes 4-5 hours, but should be checked every hour. Next, you’ll crack the sheet into shards and fry in oil at 450F, just for a few seconds until each piece puffs into a chip. Check out our pictures and video to make sure your process is on point.

We’re using our chips to hold a shrimp salad as a hors d’oeuvres. What about you?