Crunchies

Some foods can mashed up to puree-like texture. This puree can be extended as a thin layer and dried until becomes a kind of crunchy cookie but, of course, with the taste of the original food.
These thin layer puree can be dried in either hot air oven (50-60 C) or in hot air drier, like such for drying mushrooms.
Some foods are able to make crunchies: red and green pepper, tomato, avocado, mango, etc.

In other hand, spanish jamon can also be prepared this way, with no mashing step just drying it. A dried slice of jamon become an excellent jamon crunchy perfect to serve with any paired dish.
However, there is a limitation with some food due to its own structure. If the food does not make puree then the crunchy can not be done.
To fix this, we can use a gel (either methylcellulose or agar). A thin layer of gel with the desired flavor is dried as above is described. This crunchy has nothing to envy to those done from vegetables puree.
With this technique we can prepare so different crunchies like fishbroth, orange juice or even beer or wine crunchies.

As usual, sky is the limit!