Crunch is good, whether from nuts, seeds, croutons, crackers, or raw vegetables. Add “crunchy” or “crispy” to a description and its bound to be a popular choice. In a salad the addition of texture adds a wonderful complement to greens, vegetables and dressings.
I’m a firm believer that there are no “Chef’s tricks”. Cooking is all about skills and techniques. Once you are comfortable you can then let your imagination guide you.
Cracker dough is a great place to start as a novice. It is very forgiving and easy to work with.
Some guidelines to follow, (no tricks to learn):
If dough is wet and sticks to fingers add more flour a teaspoon at a time. If it is dry and crumbly add water a teaspoon at a time.
When it is time to roll out the dough, do it directly on lightly floured parchment paper or a Silpat non stick baking mat.
Roll out as thin as possible.
I would rather use a lower heat to dry and crisp the crackers. A higher heat may add color before all of the moisture has evaporated.
Chickpea “everything” crackers.
yield 3-4 dozen. Depending on the size you can greatly increase the yield.
- Leaves from small bunch of kale, washed and dried well. Try to keep leaves large if possible (Save stems for your smoothie).
- 1 cup Bob’s Red Mill garbanzo/fava flour
- 1/4 cup room temperature water
- 1 teaspoon coarse sea salt (substitute kosher salt)
- Dehydrated onion flake
- Dehydrated garlic flake
- Sesame seeds
- Poppy seeds
- Sea salt
- Kale chips, crumbled to a fine powder
Preheat oven to 325 degrees. Place dry Kale leaves on a sheet tray and bake for 12-15 minutes until crispy. Remove from oven and cool.
Place flour in small bowl, dissolve salt in water. Gently stir salt water into flour. With tips of fingers of one hand incorporate water and flour until a smooth dough forms. Put to the side for 5 minutes to let flour absorb the moisture.
Place dough on well floured parchment paper and roll as thin as possible, periodically checking that the dough is not sticking. Lightly dust with flour if it starts to stick.
Generously sprinkle 2 tablespoons each of onion flake, garlic flake, sesame seeds, and poppy seeds over surface of rolled out dough.
Sprinkle 2 teaspoons of salt on top of dough then dust with crushed Kale leaves.
With a rolling pin roll surface to embed seasoning into dough.
Using either a cookie cutter or a knife, cut shapes and remove any trim. You may save trim to roll again for more crackers. A great idea also is to bake the sheet of dough whole, and roughly break up once it has cooled.
Place shaped crackers with parchment onto a cookie sheet and place in 325 oven for 10 -12 minutes until slightly golden and crisp. Check after 10 minutes, then every minute until desired result.
Remove from oven and cool completely.