Nicholas Wilber

hi all. I agree that it is essential to cook, dehydrate for around 7 hours at about 170 Fahrenheit, then fry at 350 to get great chicarons. some pieces of skin take a bit longer depending on their thickness. I have always found that the key is to remove as much fat off after the pre cook works for great puffiness. I am going to try the same processs with Brussels sprout leaves. Any one ever tried to make a Brussels "chicaron"?