Cauliflower Chips Recipes

BAKED CAULIFLOWER CRACKERS | CHIPS - VEGAN AND GLUTEN FREE

Steps:

• Pre-heat the oven to 400°F/200°C.

LOW CARB CAULIFLOWER CRACKERS

Steps:

• Wash, clean, and cut the cauliflower into chunks, Place in a steamer basket in a large pot with 1-2 inches of water. Cover with a lid, bring the ,water to a boil and steam for 3-5 minutes.
• Cool the cauliflower, then chop in a food processor to small even pieces. Place the cauliflower in a cheese cloth or flour sack towel and squeeze out most of the liquid.
• Heat the oven to 400 degrees F. Place all ingredients in a bowl and mix well. Let it sit for 10 minutes. Roll out the mixture between 2 sheets of parchment paper, to 1/8 - 1/4inch thick, forming it into a large rectangle.
• Remove the top sheet of parchment. Bake for 15-20 minutes until lightly browned, cover with another baking sheet and flip the pan over. Bake for 15-20 minutes. Turn off the oven.
• Cut into crackers with a knife or pizza cutter. Place the crackers back in the oven, and allow them to slowly cool and dry until the oven is just barely warm and the chips are crisp, 1-2 hours.

GARLIC AND HERB CAULIFLOWER CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
• Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
• Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
• Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
• Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.

CAULIFLOWER CHIPS

Steps:

• Position racks in top and bottom third of oven; preheat to 375°F. (Alternatively, see Air-Fryer Version below.) Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.
• Place cauliflower in a large microwave-safe bowl. Microwave on High, uncovered and stirring halfway through, until tender, about 2 minutes. Place the cauliflower in a clean kitchen towel (or paper towels); squeeze out as much liquid as possible. Place the cauliflower in a medium bowl; add Parmesan, Italian seasoning, pepper and salt; stir until combined.
• Using a leveled tablespoon, portion mounds of cauliflower mixture 2 inches apart on the prepared baking sheets. Using a lightly greased bottom of a measuring cup or glass, press each portion into a circle about 1/8 inch thick.
• Bake both pans, rotating them halfway through, until the chips are golden brown and crisp, about 20 minutes. Transfer to a paper-towel-lined plate; let cool completely, about 20 minutes.

CAULIFLOWER CRACKERS

Steps:

• Place cauliflower florets in food processor and pulse until 'riced' or it looks like cauliflower snow.
• Place cauliflower rice/snow in a bowl, cover with a plate, and microwave on high for 5-7 minutes until thoroughly steamed. Remove plate, spread in double-cheesecloth or flour sack-lined colander (spreading it out helps it to cool faster). Let it cool thoroughly, 10-15 minutes. Do other things during this time-like think about all the fantastic things you're going to put on your crackers!
• Once thoroughly cooled, gather up the cloth ends, twist to form a cauliflower ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid (5-6 good squeezes). Unravel your cloth over a bowl to make sure all of the cauliflower snow makes it into the bowl.
• Add your spices to the dry cauliflower rice/snow/pulp. I chose to use garlic powder, onion powder, and paprika but the sky is really the limit. Rosemary, parsley, fennel, or red pepper would work. Trying out some spice mixes would be great too-like Moroccan, Southwestern, or Greek. Mmmmmm-Greek spices and Tzatziki sauce for the dip-yes, please!
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• Add the 3 beaten eggs and the 2 cups of your choice of cheese (firmer cheeses like cheddar, shredded mozzarella, Parmesan, etc. work best). Add pepper to taste. Salt is not necessary due to the salt in the cheese. Mix well-I won't lie, hands work best for this!
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• Now spread the 'dough' very thinly on your parchment-lined cookie sheets. The thinner the better-mine was probably between 1/8 and 1/4 inch thick.
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• Bake until beginning to brown on edges, about 10-12 minutes. Cut your sheet of cauliflower crackers-to-be into cracker-sized strips using a pizza cutter (you can also make round flats of dough and then cut into triangles for pita-type chips). Flip the strips and cook another 5-10 minutes until the underside begins to brown. Remove from oven.
• After cooling enough to handle, transfer to a dehydrator set to 135 degrees (fruit/vegetable setting) and dehydrate for about 8 hours or until crisp. Other recipes indicated you may let the chips sit in a cool oven overnight instead of using a dehydrator, but I have not tried that method (I will next time and post an update).
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• After fully dry and cool, store in a ziploc bag with the top open (to avoid moisture build-up). Better yet, try using silica gel desiccant packs to keep the moisture off. They work wonders for dehydrated foods stored in containers.
• Enjoy with spreads, dips, soups, or plain! They're super satisfying with a big ol' cup of Creamy Turnip Soup (recipe here) laced with a bit of walnut oil. Seriously. I had 2 bowls just so I could keep dipping the crackers into it!
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