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Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites
George Greenstein. Cooking in the Moment. Andrea Reusing. Good and Cheap. Leanne Brown. Sweet Cravings. Kyra Bussanich. Whether the recipe you pick is retro-style or new-fangled, indulgent or wholesome, your reward is not only fresh and natural snacks but also snacks that are customized to suit your mood, your personality, and your palate. The cracker has a really great texture: firm but not too hard, crisp but not too brittle.
It holds up well to anything you may want to top it with, from cheese to chopped chicken livers. For a seedy version of the crackers, consider topping them with some of the three-seed mixture used on the breadsticks on page I like to go with a slow rise for the yeast overnight in the refrigerator, rather than just setting the dough in a warm place and rising for an hour or so. If time is of the essence though, you can simply let the dough rise in a warm place until doubled in bulk and proceed as noted. Make a well in the center, pour the warm water into the well, and sprinkle the yeast over, stirring it in gently.
Let sit until the yeast is frothy, about 5 minutes. Gently stir to start blending the wet and dry ingredients, drizzle the olive oil over, and continue stirring until a cohesive dough forms. Knead the dough on a lightly floured work surface for a few minutes until smooth and satiny. Return the dough to the bowl, cover well with plastic wrap, and refrigerate for 24 hours. Line 2 baking sheets with parchment paper or silicone baking mats. Turn the dough out onto the counter, punch it down, and cut the dough into quarters.
Lightly brush the surface of the dough evenly with water, then sprinkle your choice of finishing salt over the surface. Use a dough docker see page 9 or the tines of a fork to evenly prick the dough all over.
Arrange the dough pieces on the baking sheets; they can be snug but should not touch. Continue with the remaining dough portions.
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When 1 baking sheet is filled, bake until the crackers are lightly but evenly browned, 10 to 12 minutes. Some crackers around the edges of the baking sheet may be done sooner than those in the center; transfer them to a wire rack to cool and continue baking the rest for a minute or two longer. Repeat until all the crackers have been formed and baked, filling one sheet while another is baking.
Ideally the baking sheets should cool off before new crackers are added. When all the crackers have cooled, arrange them in a basket or bowl for serving, or store in an airtight container for up to 1 week. The coarse or flaky grains of these salts will contribute distinct texture on the tongue, their individual flavors more easily highlighted. This cracker recipe is an ideal means for trying out any and all of the different types of salts you have on hand. You might even consider mixing things up and topping a portion of the crackers with the different types. If, like me, you have some fancy salts that are quite coarsely grained, I recommend crushing them at least a bit before sprinkling over the crackers.
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See our disclaimer. This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. Are you ready to take your love of salty snacks to the next level? This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it's smart as well as delicious to make your own savory bites from scratch.
Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt or alternative spices and sprinklings will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection's easy techniques and exotic flavors are sure to delight anyone with a "salty tooth.