June 8, 2019

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Crispy Crepe Chips

December 3, 2015

 

 

Buying chips at the store is an exercise in frustration!  You may find a grain that is healthy, and a healthy salt, but most likely the fat variety used will not be.  It is better to make your own and why not with this version? They are so easy!  You may have tried making homemade baked tortilla style chips in the past. They are usually a bit disappointing.  They are often a little thicker than ideal and with a little bit more chew than one would expect from a good chip. We want that crunch! These chips are everything you could want: light, crispy and easy with countless flavor possibilities!          

 

 

 

 

 

 

 

  • 8 Homemade Crepes; See This Recipe For Sourdough Crepes 

  • 2 Tbsp. Healthy Oil, Such As Melted Coconut Oil, or

  • 1 Tbsp. Lime Juice, Optional

  • Salt, or Other Seasonings To Taste:  RealTaste Vida, Nurture and Hope Are All Good Choices.   

 

  1. Heat oven to 325.  

  2. Place a stack of 4 crepes on a cutting board.  With a pizza cutter, or knice cut the stack in half and then each half in thirds.  

  3. Place wedges on a stainless steel cooling rack on a parchment lined cookie sheet. 

  4. Pour oil, and lime juice if using, in a small spray bottle. 

  5. Mist crepe wedges with oil/lime mixture.  

  6. Season with salt, or salt seasoning mixture. 

  7. Place in oven and bake for 12-15 minutes, depending on how thin they are.    

  8. Remove from oven and leave on rack to cool.

  9. Repeat with remaining 4 crepes. 

  10. When completely cool, store in an airtight container.  

 

TIPS

 

 

  • Baking the chips on a stainless steel cooling rack will produce the best textured chip in the least amount of time.  As an added bonus, you don't have to flip them over half way through and it prevents them from burning as easily. 

  • You can get racks to fit a sheet pan at a restaurant supply store, or on the internet. 

  • I have an extra large sheet pan and I fit two cooling racks on it.  It barely fits in my oven, but that way I only have to cook one batch!

  • You can make these chips with any flour you would like.  Experiment with different flours like chickpea and buckwheat.  Just take out a portion of sourdough and feed it with the flour of your choice.  You can also add additional flavorings etc. right into the batter like additional salt, poppy seeds, chia seeds, herbs and whatever else you can dream up.  Look at the specialty chips at the grocery store for inspiration!

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