This is a sponsored post. I received products and monetary compensation from Sprouts and Rollingreens in exchange for my honest evaluation of this product. This post contains affiliate links.
After an extended hiatus from the food world, I recently attended a fun event sponsored by Sprouts, Rollingreens, and Sage V foods, where I had the opportunity to try a new, lower-glycemic version of one my all-time favorite foods: tots. The twist here is that these tots are not made with potatoes, but with a tiny grain called millet. So why mess with a perfectly good tot? Because millet tots are lower glycemic, higher in protein, and contain a wide range of vitamins and minerals. Here’s a close-up of one of the Italian Herb tots that I sampled:
We also sampled a salad topped with millet tot “croutons” that was pretty delicious:
So naturally I decided to take this really-healthy food and turn it into something…a little less healthy. I no longer eat chicken, and I do often miss Buffalo-chicken wings, so I thought that these tots would work well as a stand in for the wings. And I was correct (pats self on back). The tots absorb the flavors of the hot sauce and get a nice, crunchy exterior with a tender interior, and they taste pretty great dipped into some bleu cheese dressing. I used the Original tots, rather than the Spicy Sweet version, because I wanted a traditional wing flavor without any sweetness.
If you want to make these dairy free and vegan you can substitute avocado oil for the butter, and use a different dipping sauce. Here’s the recipe:
- I package Rollingreens Original Millet Tots (or Spicy Sweet)
- 3 tablespoons salted butter
- 1/4 cup hot sauce of choice (I like Cholula)
- Bleu cheese dressing, celery and carrot sticks, to serve
- Preheat the oven to 375 degrees.
- Pour the millet tots into a small mixing bowl. Melt the butter with the hot sauce and stir to combine. Drizzle the mixture over the tots, using a fork to toss them to coat evenly.
- Spread the tots out in a single layer on a foil-lined baking sheet. Bake for 20-30 minutes, or until crisp. Serve hot, with bleu cheese dressing, carrot and celery sticks on the side. I also like to serve extra hot sauce on the side.
Note that the baking time for this recipe is longer than the baking time suggested on the box. This is because the extra moisture from the hot sauce means it takes longer to get the crisp crust that you want. This will vary a bit according to the hot sauce you use as well as your altitude, so go with the low end first and then check them until they are at the stage you prefer. I like to splash them with a little extra hot sauce right out of the oven:
I’m a fan of Cholula, personally. This makes a great party snack or appetizer, and it’s easy to adapt for different palates and dietary needs.
I’ll be posting again soon, so please stay tuned–I have some changes planned and some updates to the site.
Thanks for reading,