Author: Jody Kirkley
We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well.
- 1 cup, raw cashews
- 1/4 cup, il Fustino Ancho vinegar
- 1/4 cup, il Fustino Kaffir Lime Vinegar
- 1 tablespoon, il Fustino Arbequina EVOO – or equivalent
- 1 teaspoon, sea salt
Heat oven to 400 degrees.
In a pot, combine all ingredients and over medium heat bring to a boil. Remove from heat and let rest for 10 minutes.
Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
Bake for 10 minutes turning once.
Cashews can be kept in a covered container for a week.