Issue link: https://www.cominghomemag.com/i/1525817
Air-Fried Pickle Chips SERVES 6 Popcorn Trail Mix SERVES 6- 8 Clementine Bites SERVES 4 -6 1 cup dark chocolate chips 6-8 clementines, peeled & segmented 4 Tbsp pistachios, chopped flaky sea salt (optional) 3 Tbsp cornstarch 1 tsp sea salt ¼ tsp black pepper ½ cup buttermilk 1 Tbsp hot sauce 1 cup breadcrumbs 1 Tbsp vegetable oil 2 cups dill pickles, sliced ½ cup ranch dressing (for dipping) 4 cups popcorn, popped 1 cup pretzels 1 cup nuts (cashews, peanuts, etc.) ½ cup chocolate chips 1 cup cereal ½ cup dried fruit ½ cup graham crackers, crushed 2 Tbsp butter, melted COMING HOME MAGAZINE 11 1. Preheat air fryer to 400°F. 2. Combine cornstarch, salt, and pepper in a small bowl. In a separate shallow bowl, add buttermilk and hot sauce. In a third bowl, mix breadcrumbs and vegetable oil. 3. Dip each pickle slice into the cornstarch mixture, followed by the buttermilk mixture, and then the breadcrumb mixture. 4. Arrange coated pickle slices in a single layer in the air fryer basket, being careful not to overcrowd. If necessary, work in batches. 5. Air fry pickle slices for 6-8 minutes or until crisp and golden. 6. Serve immediately with ranch dressing. 1. Add dark chocolate chips to a small bowl. Heat in microwave in 30-second increments, stirring frequently, until melted. 2. Dip half of each clementine segment into the melted chocolate and transfer to a wax paper–lined baking sheet. Sprinkle with pistachios and sea salt before the chocolate sets. 3. Refrigerate for 10 minutes and serve. 1. Add all dry ingredients to a large bowl. 2. Drizzle with melted butter. 3. Mix well and serve.