- 4
Ingredients
- 1 cup (112g) almond flour
- 1/2 cup (50g) cheddar cheese, grated
- 1 each (33g) egg white
- 2 each (6g) garlic cloves, minced
- 1/2 tsp (1g) cumin seed, ground
- 1/2 tsp (1g) coriander seed, ground
- 1/2 tsp (1g) ancho pepper, powdered
- 1/4 tsp (.5g) cayenne pepper, powdered
- salt and fresh cracked black pepper, to taste
Preparation
Step 1
. Not only did it completely blow my mind, in terms of how satisfying the taste and texture was, but it was also enormously popular out on the internet's social super highway. It really felt like a big personal "win", in that it was something that didn't feel like a sub-par replacement. It was the real deal. It was everything I could ever want in a cracker, but with none of the downside! A near perfect food!
. Additionally, it's got wheat, which is a definitely no-no in many health related circles. In response to those issues, I would often suggest people
, I revisited the hazelnut-parmesan cracker. I used that same approach, but with a different nut and seasoning blend. The end result? A more Latin vibed cracker. To verify, I made some salsa and tried it. DELICIOUS! I can only imagine something like a hot gooey cheddar and jalapeño dip!
In the end, my search for the perfect tortilla chip replacement continues. I don't want to downplay how wonderful these crackers are. The texture and flavor cannot be beat; alas they are crackers ... they are not a chip. Some dips just need a chip.
Preheat oven to 275 F.
Combine ingredients in a bowl, along with a bit of salt aand pepper. Mix until a ball of dough has formed.
Crumbled the dough evenly around a greased sheet of parchment paper or foil. Place another sheet above it, and roll out the dough so that the crumbles form a single thin sheet of dough. Remove the top sheet and play with the dough. It's pretty malleable, so if there are any cracks, you can just push the cracks together. I also pushed the edges in and together and broke off "dangleys" and pushed them into the main body of the dough. In the end, I had a nice rectangular sheet of dough.
Using a cutting/dividing device (pizza cutter, bench scraper, butter knife, etc.) cut through the dough to form 24 little rectangles. Then, cut each rectangle into two triangles. This isn't an exact science and you can adjust the shapes and sizes in any way you see fit. However, if you want precision, you can always measure the rectangle and do a little math. You can also use a ruler or some other straight guide, place it on the dough and run your cutting device along the guide. With math and a good guide, you can create a perfect batch of squares or triangles. I'm more rustic myself ... and wing it.
Place the parchment or foil on a cookie/thin baking tray.
Hi Sandi! The cayenne, cumin and coriander should be fairly easy to find. The ancho might take a little looking. You COULD just double the cayenne and omit the coriander. This would still taste fantastic, even though it will be slightly less complex, in terms of flavor. That said, if you want to make it, as written, you can store spices in the freezer, or in a cool, dark cabinet. Here's a video that goes into a bit more detail ...
I like to buy spices from the bulk spice section at the store. I buy whole seeds and chilies, then grind mixes in my spice grinder (actually a coffee grinder). This way, I can buy smaller amounts of whole spices, with greater vibrancy. I'm not sure where you are, or what your options are, but hopefully something here will help! Thanks!