Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Salty, with an intense crunch that quickly dissolves on the palate, beef tendon chips are great on their own but also pair deliciously with beer or a juicy burger. As the tendons cook, their collagen turns into gelatin. By the time they are frozen and sliced, only about 10 percent moisture content remains. As they hit the oil at high heat, the remaining moisture quickly turns to steam and the tendons puff up to form delicately crisp cracklings.

Fried Tendon Puffs