I really had to think twice about the name of this recipe, I wasn't quite sure whether crackers or nachos were the best option to describe it since it's something in between. The corn taste reminds of the typical nachos but the fact that they have many seeds make them more similar to a cracker. Anyhow, the idea is a savory crispy snack for dipping, spreading or to eat as you like.
I maybe should reveal something in the first place, my little addiction to nachos and corn crisps. I just can't help it. Plain or with any dip or sauce, doesn't matter...I can eat the whole bag in just a few minutes of time...
So because of that I have been looking for a healthy alternative but given the limited choices we have I've realized the best option as with many other things, is homemade.
After a few recipe testing I ended up finding what I was looking for, a crunchy and tasty snack that in addition is packed with fiber and other nutrients thanks to the seeds. So apart from enjoying a yummy and versatile snack you can be happy because you are eating something made with real nutritious food, which is what we should be having.
They're so good you'll want to eat them just like that however if you want some ideas to dip these crackers in, here's a reminder of a few you can find on the blog: beetroot and spinach hummus, vegan cheese with fine herbs, a Syrian muhammara , or the delicious azuki bean spread that I recently posted...
I like imperfection so I don't cut them in any particular way, but if you do want them with a triangle or squared shape you can pre-cut them using a pizza cutter before you place them in the oven.
The thinner you knead the dough, the crispier they will be.
CORN MULTI SEED CRACKERS
INGREDIENTS
- 1/2 cup whole grain rice flour
- 1/2 cup corn flour
- 2 Tbsp pumpkin seeds
- 2 Tbsp sunflower seeds
- 2 Tbps sesame seeds
- 1 Tbsp chia seeds
- 1 tsp ground flax seeds
- 1/2 cup water
- 2 tsp pink Himalayan salt
- 1/4 cup extra virgin olive oil
- 1 pinch white pepper
METHOD
- Preheat the oven to 200ºC.
- Grind the seeds a bit (I like to keep the sesame seeds apart)
- Mix the flours+flax seed+ground seeds.
- Add the olive oil and mix with your hands. Add gradually the water while you mix, (maybe you won't need to use it all). Knead and make a ball with the dough. It has to be a firm not to humid dough.
- Place some oven paper over a surface and use another sheet to put over the dough and knead using a rolling pin.
- Extend as much as you can, the thinner the better and crunchier they will be. Place over an oven tray.
- Bake for 10-15 minutes or until you see they get golden, making sure they don't burn or over roast.
- Remove from the oven and allow to cool in a rack. Then you can crack them into pieces and they will be ready to eat.
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