Sardine Crisps
  1. Heat the oil in a frying pan over low-medium heat.
  2. While it’s heating, pour the arrowroot powder into a small bowl. Add in the salt, onion powder and mix. Set aside.
  3. Open the can of sardines, take one out and lay it on a plate.
  4. OPTIONAL DE-BONING: Slowly fillet the sardine by separating the two halves of the fish with a knife. When the fish is open, remove the spine. The bones are perfectly edible and are an excellent non-dairy source of calcium, but if you prefer to remove them that’s OK.
  5. Take a fillet and coat it in your arrowroot mixture. Lay it in the pan. Continue until all the fillets are in the pan. Allow them to cook over low to medium heat for about 5 minutes. Flip and allow them to cook for another 5 minutes. You can check to make sure they have a nice brown crisp before removing.
  6. Once they have fully cooked, remove them from the pan and eat.