I really really really love crunchy salty food. I can eat chips and dip or crackers and cheese as a meal and be happy as a clam!
So it has been a lot of fun to find healthier options to transform what would normally be perceived as a junky snack into a legitimate, well-balanced food.
In the photo, Top Left: topped with fermented curried cauliflower and fresh rosemary (which looked great for the photo but had WAY too many flavors for me to recommend as a combination… but the recipe for the cauliflower is here) On the Right: atop yogurt cheese (instructions here) with coconut bacon (I used this recipe) Bottom Left: with fresh cucumber and grape tomato. MMMMMMMMmmmmmmmMMMM!
Sea Salt and Rosemary Lentil Crisps
1 cups lentil flour (I used the large greenish brown lentils and pulverized them in my coffee grinder)
1 cup ground flax
1 ½ Tbs fresh rosemary
½ cup sauerkraut juice (or water)
1/4 cup nutritional yeast (optional)
2 Tbs psyllium husks
½ tsp sea salt
¼ cup olive oil (or oil of choice)
1 cup water
Thoroughly combine all ingredients. This should be a very wet dough. Let rest at room temperature for 30 min-1 hour.
Roll as thin as possible between two sheets of parchment paper. Use a knife or pizza wheel score the dough (this is to make “break lines” if you are hoping for neat, uniform crisps). *I rolled the dough thin enough to make 80 2”x2” squares.
If you have a food dehydrator, transfer the dough (still on the parchment) onto the trays, set to 115 degrees and walk away. They should be edible tomorrow.
If you are using a conventional oven… bake on 200 degrees. After 45 minutes (assuming the dough has become somewhat crisp), break the pieces apart along the score lines and spread them out to bake more evenly. Continue to check them every 15 minutes, removing any that begin to brown at the edges.
Allow to cool completely in the open air before sealing them in an air-tight container.
They are a tasty treat on their own, or you can get creative with dips and toppings!