Ethereal Crisps Recipes

PARMESAN CHEESE CRISPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Place the Parmesan cheese by the tablespoonful in small piles on the baking sheet. Flatten the piles out evenly and sprinkle dried basil over the cheese.
• Bake for 5-7 minutes, or until golden brown and the edges start to crisp up.
• 0.33g total carbs 0.3g dietary fiber 0.30g net carbs per serving (12 crisps)
• Enjoy!

BEETROOT CRISPS RECIPE BY TASTY

Steps:

• Start by preparing your beetroot. Wash thoroughly under water and remove the stems and root. Next, peel the beetroot and cut each bulb in half.
• Next, slice your beetroot as thinly as you can. For ease and speed, it is useful to use a food processor with the slicing attachment; if you don't have one, just do your best to cut the beetroot as thinly as you can.
• Take a baking tray and cover with kitchen paper. Lay out the beetroot slices in one even layer, cover with more kitchen paper, and press down. Dry the beetroot overnight. (If you can't wait this long, you can remove the kitchen paper and place the beetroot slices into an oven preheated to 210˚F (100˚C) for 15 minutes or until you can see the slices starting to dehydrate.)
• Place a deep saucepan over a medium heat and fill halfway with oil. Preheat the oil to 350˚F (180˚C).
• Once the oil is up to temperature, cook the beetroot in small batches for around 1 minute or until crispy.
• Carefully remove crisps from the oil and drain onto kitchen paper. Season with salt.
• Enjoy!

HERBED PARMESAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a small bowl, mix all the ingredients together. On a baking sheet coated lightly with cooking spray or lined with parchment paper, place tablespoonfuls of the mixture with a couple inches between each, and spread them out into ovals about four inches long and two wide. (You should have about 12 crisps.) Bake in the oven until they turn golden brown, 6 to 8 minutes. If not shaping them around a spoon handle, cool crisps flat on a metal rack.

ETHEREAL CRISPS

Steps:

• Combine whole wheat flour, bread flour, grits and salt in food processor; pulse to combine. Start processor and trickle in water slowly until it forms a ball. The amount of water will depend on how wet the grits were. Once it forms a ball, stop adding water and process until smooth and elastic.
• Place a pizza stone on the bottom of the oven (or the lowest rack if using electric) and preheat oven to 550°F Divide dough into 12 pieces; keep unused pieces covered with plastic wrap or damp towel. Flour a work surface and roll first ball until it is very thin and roughly circular, about 8 inches in diameter.
• Brush off excess flour. Carefully place first sheet onto hot baking stone. Set timer for one minute. Flip cracker over after first minute; it should be somewhat stiff but still pale. Set timer for another minute and check cracker. It should be almost crisp enough, and possibly starting to color. Set timer for another minute and check cracker at intervals. Once it starts browning, it goes fast, so check time and use that to time remaining crackers. Repeat rolling and baking until all are done.
• Let each cracker cool on a rack before you begin stacking them. Store cooled crackers in covered container at room temperature.