How to Make a Topping With Yogurt Chips & Potato Starch

Overview

Yogurt chips, while they might sound healthy, aren't. They're loaded with high-fructose corn syrup and often have added chocolate. However, they are a fun alternative to the everyday snack. Potato starch, on the other hand, is a staple in the gluten-free community, used to thicken sauces, replace flour in gluten-free recipes, and to moisten baked goods. Yogurt chips and potato starch are uniting in this gluten-free topping recipe. This topping can be used to give crunch and texture to ice cream or yogurt, or to adorn the top of a cake or pie.

Step 1

Mix the butter and sugar in a large bowl. Add the baking powder and salt. Add a few drops of water to the potato starch before combing it with this mixture. Stir until crumbly.

Step 2

Spray your frying pan with nonstick cooking spray and allow it to become hot. Using your hand, crumble the mixture into the pan, making sure it stays fractured. Cook it in the pan until brown and crispy, using the spatula to make sure it retains its crumbly structure.

Step 3

Put the crumb topping in a bowl and allow to cool. Break up the yogurt chips with your hands and add them to this mixture, stirring vigorously. You now have a tangy, textured topping to add to sweets and desserts. Keep refrigerated.

Things You'll Need

  • Large bowl
  • Wooden spoon
  • 1 stick whipped butter
  • 3/4 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup potato starch
  • Nonstick cooking spray
  • Frying pan
  • Spatula
  • Yogurt chips, chilled or at room temperature

References

  • Cooks: Crumb Topping
  • Organic Love to Know: Yogurt Chips
  • All Recipes: Alternative Flours
Keywords: yogurt chips, combine mixture, potato starch

About this Author

Lane Cummings is originally from New York City. She attended the High School of Performing Arts in dance before receiving her Bachelor of Arts in literature and her Master of Arts in Russian literature at the University of Chicago. She has lived in St. Petersburg, Russia, where she lectured and studied Russian. She began writing professionally in 2004 for the "St. Petersburg Times."

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