1 bag of Every Body Eat® Fiery Chile Lime™ thins
8 chicken drumsticks (alternately, you can use 6 chicken thighs or 4 boneless skinless chicken breasts)
1 (15 oz) can of garbanzo beans/chickpeas
1/2 lime, for a squeeze of juice
Preheat oven to 375° F.
Prepare your dipping assembly line. In one shallow bowl, whisk the liquid from the can of beans (also known as aquafaba). Put about 4 oz of Fiery Chile Lime thins into a food processor and pulse until the thins are crushed into a fine crumble. Place these in a second shallow bowl.
Season chicken generously with salt. Dip one piece of chicken in the aquafaba until completely coated, then transfer to the crushed thins. Press the chicken into the thins gently until the entire piece is evenly coated, then lay on the prepared baking tray.
Bake for 40 minutes or until the chicken is cooked through and juices run clear.
Remove and serve immediately with lime juice, optional garnish, and dipping sauce.
*recipe inspired by Gimme Some Oven's Sweet Potato Chip Chicken Recipe.*