Seeded Crisps Recipes

HOMEMADE MULTI-SEED CRACKERS

Steps:

• Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.
• Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.
• Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.
• Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.

SEEDED CRISPS

Steps:

• In a small shallow bowl stir together seeds, salt, and cayenne. In a small bowl stir together water and cornstarch until combined well.
• In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360°F. Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture. Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total. (Some seeds will fall off during frying.) With tongs transfer crisps as fried to brown paper or paper towels to drain. Make more crisps, 2 at a time, in same manner. (Crisps may be made 3 days ahead and kept in an airtight container at room temperature. Before serving, ‒recrisp- crisps in a 225°F oven 10 to 15 minutes.)

SEEDED TORTILLA CRISPS

Steps:

• Set oven to 350 degrees.
• Mix both seeds together in a small bowl.
• Place 2 tortillas on a large baking sheet.
• In a small bowl or cup whisk the egg with water and salt.
• Brush the top of the tortillas with the egg mixture.
• Sprinkle with seeds to coat.
• Then cut each tortilla into long thin triangles with a sharp knife (I use a pizza cutter for this).
• Bake for about 15-20 minutes.
• Repeat with the two remaining tortillas.