Mexican Crackers Recipes

MEXICAN CRACKERS

Steps:

• In a coffee grinder or food processor, process all seeds and nuts until they.
• are ground into flour.
• In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth.
• Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours).
• Store in well-sealed plastic container or bag.

JALAPENO CHEESE CRACKERS

Steps:

• Preheat oven to 375°F.
• In a medium bowl, whisk together the flour, sugar, salt and paprika.
• Using a pastry cutter or food processor, cut in the butter into the dry ingredients until small crumbles form.
• Add the chopped jalapeños, sharp cheddar cheese, and milk to the bowl; mixing until evenly mixed.
• Turn the dough out onto a well-floured surface and roll dough to about 1/8" thickness. Using a knife, pastry or pizza cutter slice the dough into 2"x 2" squares.
• With your dough cutter or spatula, transfer the crackers onto baking sheets lined with a Silpat silicone sheet or parchment paper. Pierce the top of each cracker with a small fork.
• Lightly brush tops of crackers with olive oil and sprinkle with a smoked sea salt, or regular if you don't have it.
• Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Allow crackers to cool on a rack before serving. Will keep 5 days in an airtight container.