Chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fävaken Magasinet, was looking for a gluten-free alternative to traditional Swedish crisp flatbreads when he developed this recipe. A little experimentation showed him that when he rolled the mixture very thin, he got translucent chips. Chef Nilsson uses his chips in everything from appetizers to dessert. He especially likes layering them on top of a scoop of ice cream. We just gobble them up. <br /> <br />(This recipe was adapted from Fävaken by Magnus Nilsson, Phaidon, October 2012.) <br />

Share: