2 Serves
85 Mins
Drain the dill pickles and pat them dry using paper towels.
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ItalianVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
247 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
334 mg / 1,250 mgPotassium
457 mg / 4,700 mgSodium
1797 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
28 g / 50 gSaturated Fat
8 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
125 gAlcohol
0 g
In a bowl, coat the pickles thoroughly with chamoy sauce and let them marinate for at least one hour to absorb the flavor.
Lay out the fruit leather and wrap it tightly around each marinated pickle.
Crush the spicy corn chips into a fine powder using a mortar and pestle or by placing them in a bag and crushing them.
Roll the fruit-wrapped pickles in the crushed chip powder until fully coated, then serve immediately.
15
g61
g6
g
Chinese