ENTER OUR #GOBEYONDTHECHIP CONTEST AND YOU COULD WIN A MINI-CUISINART FOOD PROCESSOR This month we want to showcase all the ways in which our snacks are not just chips, but ingredients in a much larger story. That’s why we’ve partnered with our friend, Chef John-Paul, to #GoBeyondTheChip! Learn More RW Pork Belly Panisse Ingredients 1.5 Cups RW Corn Chips(Blitzed in food processor to cornmeal/powder) 2 Cup Water ½ tsp kosher salt 2 Tablespoons Olive Oil Zest of 1 lemon This recipe is gluten-free. Cooking Instructions 1 Warm water, Olive Oil and kosher salt until beginning to simmer. 2 Slowly stir corn chips into water and cook until it thickens to pudding consistencyAdd lemon zest and fold in 3 Place in greased small casserole dish and distribute evenlyCool in refrigerator for 40 minutesRemove from dish and cut into desired shape, I prefer 1 inch by 2 inch rectangles 4 Pan fry in olive oil on both sides until golden brown on both sides, rest on paper towel after.Serve with light dusting of koser salt Learn more about RW Garcia Subscribe to our eNewsletter!