Real Snacks (18 page)

Combine the sea salt, sour cream powder, and onion powder in an airtight container. Store the powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.

This chip (or cracker) seasoning is a great blend of smoky, salty, and sweet
.

Combine the paprika, garlic salt, sugar, onion powder, chili powder, ground mustard, and cayenne pepper in an airtight container. Mixture will keep for up to 1 month at room temperature.

While this recipe makes just enough flavoring for a single recipe of chips or crackers, it stores well, so feel free to make a much larger batch to have on hand to sprinkle on popcorn or even a baked potato
.

Combine the onion powder, garlic powder, cilantro, dill, Sour Cream Powder, salt, and cayenne pepper. Store the powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.

I learned this trick of turning almost any cheese into a powder from Seattle Food Geek’s Scott Heimendinger (
SeattleFoodGeek.com
), whose DIY molecular gastronomy is always as entertaining as it is informative. Scott makes his own tapioca granules by grinding up small pearl tapioca in a spice grinder, but starting with tapioca starch is a bit quicker and makes a lighter, fluffier cheese powder. I use cheddar here, but you can use any favorite cheese. Have fun!

Preheat the oven to its lowest setting, 170°F to 200°F. Line a baking sheet with parchment or a silicone baking mat and set aside.

Combine the cheese and water in a small saucepan over medium-low heat, stirring until the cheese has melted. Stir constantly so the cheese doesn’t brown.

Combine the melted cheese and 35 grams of the tapioca starch in the bowl of a food processor fitted with the metal blade. Pulse until the mixture resembles breadcrumbs. If the mixture begins to resemble dough, add a bit more tapioca starch, and pulse again. Continue to add tapioca starch until the crumbs feel dry to the touch.

Spread the cheese crumbs evenly on the prepared baking sheet and bake until the cheese crumbs are completely dry, about 45 minutes. Cool for 10 minutes. Pulse in a spice grinder or blender, along with the salt and sugar, until the mixture is a fine powder. If the mixture is too moist, add another 10 to 20 grams of tapioca starch. Store the cheese powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.

Dehydrated sour cream is a great addition to any chip seasoning. Follow this same process to make powdered yogurt, which is great anywhere you’d use powdered sour cream
.

Spread the sour cream very thinly with an offset spatula over strips of parchment. Place the strips on the tray of a food dehydrator and dehydrate until the sour cream becomes mostly transparent and fully dry, about 5 hours.

If you do not have a food dehydrator, preheat the oven to 150°F (or as low as your oven will go). Line a baking sheet with parchment. Spread the sour cream very thinly with an offset spatula over the parchment. If your oven has a fan, turn it on, and cook until the sour cream is completely dry, 4 to 5 hours.

Scrape the dried sour cream off the parchment (it should easily release) and into a food processor, blender, or spice grinder. Blend to a fine powder. Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.

Lara Ferroni
is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a writer and photographer, she might be spotted digging through bargain bins for the perfect prop, dreaming up delicious new ways to use teff, or eating and drinking her way through Portland’s vibrant food scene. Her photos have been featured on
Gourmet.com
,
Epicurious.com
,
Imbibe
and
Edible Communities
magazines, as well as over ten cookbooks, including her own,
Doughnuts
. You can find more of her tasty photos and recipes at
LaraFerroni.com
.