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I’ve frozen tortilla chips and they stay surprisingly crisp for months.
I can never use up cilantro quickly enough before it wilts, but it can be chopped and frozen in an ice cube tray with some water. When solid, pop them out and bag them in a Ziploc. I’ve also done this with chopped lemongrass.
I’ve frozen tortilla chips and they stay surprisingly crisp for months.
I can never use up cilantro quickly enough before it wilts, but it can be chopped and frozen in an ice cube tray with some water. When solid, pop them out and bag them in a Ziploc. I’ve also done this with chopped lemongrass.
Pesto sauce also freezes well.