Seedy Crisps Recipes

ALTON BROWN SEEDY CRISPS

Alton Brown Seedy Crisps image

Make and share this Alton Brown Seedy Crisps recipe from Food.com.

Provided by DRC DRC

Categories Low Cholesterol

Time 42m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

5 ounces whole wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seed
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

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.

Nutrition Facts : Calories 186.2, Fat 8.9, SaturatedFat 1.2, Sodium 406.2, Carbohydrate 23.2, Fiber 3.4, Sugar 0.2, Protein 5

SEEDED CRISPS

Seeded Crisps image

Yield Makes 40 crisps

Number Of Ingredients 10

Ingredients

1/2 cup white sesame seeds
1/4 cup black sesame seeds
2 tablespoons poppy seeds
2 tablespoons mustard seeds
1 tablespoon coarse salt
3/4 teaspoon cayenne
6 tablespoons water
2 tablespoons cornstarch
1 quart vegetable oil for deep-frying
40 won ton wrappers

Steps:

In a small shallow bowl stir together seeds, salt, and cayenne. In a small bowl stir together water and cornstarch until combined well.
In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360°F. Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture. Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total. (Some seeds will fall off during frying.) With tongs transfer crisps as fried to brown paper or paper towels to drain. Make more crisps, 2 at a time, in same manner. (Crisps may be made 3 days ahead and kept in an airtight container at room temperature. Before serving, ‒recrisp- crisps in a 225°F oven 10 to 15 minutes.)

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In a medium bowl, whisk together both flours, the 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.
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