Start by placing 77g of maltodextrin in a large mixing bowl. Slowly drizzle in the orange oil while whisking continuously.

Once all the oil is incorporated, stop whisking and begin moving the bowl in gentle circular motions. This will help the mixture naturally form into small spheres or crumbles.

Avoid further whisking at this stage. If larger chunks form, gently break them apart with your fingers.

Once the initial crumbles have formed, dust the remaining 15 g of maltodextrin over the mixture and continue the circular bowl motion. This step helps create smaller, finer crumbles — ideal for eating, as large pieces can be unpleasant in texture and may stick between the teeth.

At this point, the crumbles will have a light, fluffy, and sandy texture.

If you prefer a crunchier consistency, transfer them to a pan over low heat. Toast gently while continuously moving the pan in circles to keep the crumbles moving.

Roast until lightly crisp. Note: they will continue to firm up as they cool, becoming even crispier. It’s best to serve it on the same day, because the natural color fades slightly by the next day.