Seed Crisps
Why Make This Recipe
Let’s be real: snacking can be a game-changer for our mood and energy levels. But who wants to munch on boring chips or those overly sweet treats, am I right? Enter Seed Crisps! These crunchy delights are not only delicious but also packed with nutrients. You’ll feel like a health guru while enjoying a crispy snack that’s way better than store-bought alternatives. Plus, they are super easy to throw together! 🙌
How to Make Seed Crisps
Making your own Seed Crisps is a breeze. With just a few simple ingredients and steps, you’ll have a delightful snack in no time. Pro tip: the hardest part is waiting for them to cool before diving in!
Ingredients
- 1/2 cup shelled pumpkin seeds (salted or unsalted)
- 1/2 cup shelled sunflower seeds (salted or unsalted)
- 1/4 cup uncooked rice or quinoa
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (or seasoning of choice)
- Water as needed
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the pumpkin seeds, sunflower seeds, uncooked rice, salt, garlic powder, onion powder, and paprika.
- Gradually add water until the mixture is moist but not too wet. We’re not making a soup here! 😜
- Spread the mixture thinly on a parchment-lined baking sheet. Think “beautifully thin” and not “mountain of seeds.”
- Bake for 20-25 minutes or until golden and crisp, flipping halfway through for that perfect crunch.
- Allow to cool completely before breaking into pieces. Patience is a virtue, my friend!
How to Serve Seed Crisps
These Seed Crisps are super versatile! You can munch on them straight up, or get a little fancy:
- Dip them in hummus or guacamole for some added flavor.
- Crumble them over salads for that extra crunch.
- Pair with cheese for a delightful combo of flavors. Cheese lovers, rejoice! 🧀
How to Store Seed Crisps
Keeping your Seed Crisps fresh is key! Store them in an airtight container at room temperature. They can last up to one week—but let’s be honest, they probably won’t stick around that long! If you want them to last longer, toss them in the fridge and they’ll keep their crunch for even longer!
Tips to Make Seed Crisps
- Always use parchment paper: It prevents sticking and makes cleanup a breeze.
- Get creative with seasoning: Feel free to swap in your favorite flavors. Italian herbs, chili powder, or even a sprinkle of nutritional yeast could be fab!
Variation
Want to mix things up? Add in some nuts like almonds or walnuts, or even some dried herbs for an aromatic twist. These changes can transform your Seed Crisps into a whole new snacking experience. The world is your seed!
FAQs
1. Can I use different seeds?
Absolutely! You can mix and match with chia seeds, flaxseeds, or even hemp seeds. Just keep the total seed volume the same.
2. Are Seed Crisps gluten-free?
Yes! As long as you use gluten-free grains like quinoa or certified gluten-free rice, you’re golden. 🌟
3. How can I make these spicier?
If you like a kick, add some cayenne pepper or crushed red pepper flakes to the mix before baking. Spice it up, baby! 🔥
So there you have it! Try out this Seed Crisps recipe next time you need a snack, and let your taste buds do a happy dance. Happy munching! 😊
Seed Crisps
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the pumpkin seeds, sunflower seeds, uncooked rice, salt, garlic powder, onion powder, and paprika.
- Gradually add water until the mixture is moist but not too wet.
- Spread the mixture thinly on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden and crisp, flipping halfway through.
- Allow to cool completely before breaking into pieces.
