Made from the heart fruit of Leathercaps, Chom Chips are made by cutting the foamy interior into small rectangles and dehydrating or frying them. Their texture is satisfying to chew on for most — uniformly dense and dry, with a chewy rind on the corners.
Chom Chips aren't very flavorful or nutritious on their own, but there are many competing brands which produce them with a variety of cooking methods, coatings, and fillings.
Cooking Methods
Fried Cubes
Perfect for stir fry. The Chom is salted and then seared over medium heat to a golden hue on each side, until the center is nice and tender.
Quasi-Meat
Used to prolong stores of meat by satisfying the urge for it. These Chom stakes have been crushed flat and dense. To cook them properly you must season with bittersavory herbs, sear in fat, and then roast, at which point the thin fibres of the Chom will create a grain pattern as in meat. While not nearly as nutrient dense as meat, it can provide for a majority of your protein needs.
Chomallow Biscuits
The Chom is emulsified and mixed with sugar and cream cheese to create a sweet, buttery paste that can be shaped into cookies or biscuits and then cooked to hardness. Properly made, they should be chewy, semi-flexible, and irresistible.
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