Seeded Tortilla Crisps Recipes

SEEDY CRISPS

Steps:

• In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
• Preheat the oven to 450 degrees F.
• For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
• For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
• For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
• Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

TORTILLA CRISPS

Steps:

• Combine all ingredients except for the tortillas.
• Spread each tortilla with a thick layer of the spread.
• It will seem like a lot of topping, but it is just right.
• Cut each tortilla into 8 wedges.
• Put on an ungreased cookie sheet.
• Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
• Serve hot or cold.

MIXED SEED CRISP BREAD

Steps:

• Heat oven to 425°.
• Spread each tortilla with 1 teaspoon butter.
• Combine pepper, sesame seeds, poppy seeds, caraway seeds and salt in a small bowl; sprinkle evenly over tortillas.
• Place tortillas on a baking sheet; bake until crisp, about 4-5 minutes.
• Sprinkle with cilantro and serve hot.

SEEDED TORTILLA TRIANGLES

Steps:

• Preheat oven to 350°F.
• Stir together flax, sesame, and poppy seeds.
• Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

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.)