Presenting our red sauerkraut chicharron. We say chicharron very loosely as there’s no actual pork in this dish. Veggie lover @nestorfsilva showed me this cool technique for a puffed chip and we immediately thought to incorporate some red sauerkraut we had hangin out in our fridge from a previous dish. We first made a purée out of the kraut, and mixed that with cooked tapioca pearls. The mixture gets spread out thin and dehydrated- then fried to order and doused with more sauerkraut powder. Squeeze some lime over the top and it almost, just almost tastes like a bag of savory pork rinds. 🐖🥓🐷🥬