I'm wondering if you have any advice on crispy/crunchy components that keep fairly well (for a decent amount of time), either in the fridge/freezer or at room temperature.

Occasionally, I'll make a batch of breadcrumbs or fried quinoa, which do work well, but I'm curious to hear if you have any other ideas.

Thank you!


Prawn crackers, AKA shrimp crackers. You just fry them up in a little oil, then sprinkle with salt. They're made using either wheat flour or tapioca. I prefer the tapioca. Available at most Chinese, Vietnamese, etc. food stores; for cheap. I guess they come precooked too. Never tried those, but would be concerned about oil going rancid.

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  • Hadn't thought of this. I like it! How would you generally pair them with food? Or are they better alone? – Ontic Feb 4 '18 at 2:01
  • Alone, or any of the lighter dips might do. Mild salsa, onion etc. Nuver tried hummus, but that might be a tasty combo. – Wayfaring Stranger Feb 4 '18 at 2:33
  • Much appreciated. This is very helpful. – Ontic Feb 5 '18 at 19:04

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