Seeded Scandinavian Crisps
Seeded Scandinavian Crisps are savory, crunchy, flavorful and the perfect base for cheeses, hummus, tinned fish or any of your favorite toppings!
Ingredients
- 4 oz. rolled oats
- 4 oz. rye flour
- 2 oz. flaxmeal
- 2 oz. shelled raw sunflower seeds
- 2 oz. raw green pumpkin seeds
- 1 oz. white sesame seeds
- ½ oz. Seaweed, crumbled (1 package of seaweed snacks is a perfect amount)
- 1 tablespoon caraway seeds
- 1 teaspoon sea salt
- ¼ cup extra-virgin olive oil
- 6 oz. water
Instructions
- Combine all dry ingredients in a large bowl. Drizzle in oil and water and mix with a wooden spoon or oiled hands until well combined. The dough will be very thick and sticky.
- Preheat oven to 350°.
- Gather up half of the dough and place between two sheets of parchment paper. Carefully roll out with a rolling pin until the dough is quite thin and even. Remove the top sheet of parchment. Prick the dough all over with a fork. Score the dough into squares or small rectangles with a pizza cutter or knife. Sprinkle the dough with sea salt.
- Lift the dough on the parchment onto a baking sheet and bake for about 20 minutes until firm and starting to brown. Remove from oven and repeat with remaining dough.
- Once cool, break apart the crisps along the scored lines. Store in an airtight container at room temperature for up to 2 weeks.
Notes
- White, whole wheat or oat flour may be substituted for the rye flour.
- Poppy seeds, cumin seeds and other spices will create unique crisp flavors!
- For a crisp that would be delicious with jam or sweeter toppings, try omitting the seaweed.