Yeah, you are going to want to order these sweet sriracha popcorn quinoa chips to make this amazeball crispy sweet sriracha chips.  If you go to Safe + Fair, you can get 25% off your order, PLUS free shipping until June 30!  Just use my discount code: BIZ25

The secret to keeping the coating on the shrimp is freezing it for 15 minutes before putting in the air fryer – don’t skip this step.

I used my food processor to chop the chips, but you could put the chips in a ziplock bag and use a rolling pin to crush the chips.

This was a happy accident.  My sisters daughter Claire would be the happiest person in the world if my sister served boxed mashed potatoes for every meal.  I bought a box at The Dollar Tree – I thought the potato flakes could give a crunch to these shrimp and it totally works.  I really want mashed potatoes now though!

Then make your dipping station!  Make sure you have an empty coffee cup and baking powder in your shot – that’s how the professional food photographers do it.  Hannah’s favorite Halloween movie is Hocus Pocus, and my Mom found that plate at a garage sale – it’s Hannah’s favorite plate.

10 minutes later, lunch was ready!!  Super crispy, crunchy, the shrimp is still tender.  Feel free to drizzle with a bit of fresh lemon juice.

The perfect bite!

These would also be great for an appetizer for a party.  Or perfect for those dinners when you have a 16 point burger for lunch.  Not that that’s ever happened to me before, I just read that on the internet. 😀

So.flipping.good.

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Show of hands how many of you want to make that?!  My 25% discount is good on ALL their products.  Some of my other favorites:  the blueberry cinnamon granola, the chocolate granola, the sea salt popcorn quinoa chips, and any of the Remy grahams – the honey or cinnamon.  I puffy heart those Remy grahams!

Happy Monday friends – make it a great day!  

p.s.  – my sister Jenn switched up my theme on my blog – is it a bit more user friendly??  I know the mobile version is way better if you read my blog on your phone – thanks Jenn!