Whole Wheat Crisps Recipes
SEEDY CRISPS
Provided by Alton Brown
Categories appetizer
Time 42m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
WHOLE-WHEAT CRISPS
Active time: 15 minutes Start to finish: 1 1/4 hours
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Cut bread on a long diagonal into 1/8- to 1/4-inch-thick slices with a serrated knife and arrange in 1 layer on 3 large baking sheets. Brush top of each slice with some oil.
- Bake slices 1 sheet at a time in middle of oven until golden and crisp, 15 to 17 minutes. Sprinkle toasts lightly with kosher salt and cool on sheets on racks.
WHOLE-WHEAT TORTILLA CHIPS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning.
- Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature.
More about "whole wheat crisps recipes"
WHOLE WHEAT CRACKERS - A COUPLE COOKS
From acouplecooks.com
- Combine 1 1/4 cups whole wheat flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon paprika. Mix in 1 tablespoon honey and 4 tablespoons cold butter using a food processor, or by hand using a pastry cutter. Drizzle with ice water (1/4 to 1/2 cup) until a ball forms.
- On a well-floured surface, roll out the dough with a rolling pin until it is very very thin (if the dough sticks, add more flour to the surface). Using a pastry wheel or knife, cut the dough into small squares, and poke each cracker a few times with a fork. Sprinkle with salt and pepper, or other seasonings.
- Bake until crisp, about 7 to 10 minutes. Make sure to watch each batch; timing will depend on how thin your crackers are, with thicker crackers taking longer to bake.
WHOLE WHEAT CRACKERS - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
- In a large bowl whisk together the whole wheat flour and salt. Add in the olive oil and 1/2 cup water and stir until a crumbly ball of dough forms. If your dough is too dry, add more water 1 tablespoon at a time until all of the flour is incorporated into the dough. Add sparingly to make sure you don't get your dough too soggy.
- Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out 1/3 (or 1/2) of the dough into a large rectangle. Roll the dough out as thinly as possible (about 1/16 of an inch thick).*
WHOLE WHEAT CRACKERS - MY QUIET KITCHEN
From myquietkitchen.com
- If making the coconut milk version, shake the can very well before opening. If the fat and liquid have separated, warm the coconut milk slightly then stir until homogenous. Measure out ½ cup (reserve remaining coconut milk for another recipe).
- Preheat oven to 350 degrees F. In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the coconut milk (or olive oil) and mix with a fork.
- Drizzle in the lesser amount of water (¼ cup for the coconut milk version or ½ cup for the olive oil version). Stir again to combine. The dough should look shaggy and rough. If there is still quite a bit of dry flour in the bowl add 1 to 2 more tablespoons of water and mix again. Don't overwork the dough.
- Gather the dough into a ball, and cut in half. Shape each half into a rectangle about ¾-inch thick. Cut three large pieces of parchment paper (about the size of a standard cookie sheet). Place one piece of dough on a piece of parchment. Place another piece of parchment on top, and roll the dough until it's about 15 inches long and 7 to 8 inches wide. Aim for even thickness across the entire sheet of dough. Otherwise, thinner areas will be done first. Carefully peel away the top piece of parchment. Re-use that piece of parchment to roll out the other piece of dough in the same way.
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