Crunchy buckwheat chips
buckwheat, pastry appetizer, dinner, to go
September 3, 2017
People are coming over and you are in need of a snack. Store - bought is out of the question, you want something original and healthy. On the other hand, you are a bit pressed for time.
Crispy buckwheat chips, made from thin buckwheat pie crusts, are the thing for you. But why buckwheat, you might ask.
Buckwheat is good for you, it’s rich in vitamins B1 and B2, as well as proteins. Buckwheat flour is used to make thin pie crusts, thicker and more savory that the regular wheat crusts. That makes them turn into perfect chips.
This healthy snack can replace dinner, and it also packs and travels well. It’s amazing with a fresh light dip such as guacamole or green pepper ajvar.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 plates
Ingredients
400g of thin buckwheat pie crusts
coarse sea salt
1 cup oil
5g dried ground pepper
5g turmeric
200g of ajvar or ajvar with tomato and chili
Directions
Use scissors or a sharp knife to cut the crusts in slightly larger triangles, and shake them out gently to separate them. Sprinkle them evenly with salt, ground pepper and turmeric.
Carefully keep adding oil, one spoonful at the time, to grease the triangles slightly and evenly on both sides.
Place them in a pan lined with baking paper. It doesn’t have to be all neat, but it’s important to separate the triangles to make sure they dry evenly.
Bake for 10 minutes at 150-180C on fan setting, and serve with ajvar or ajvar with tomato and chili as dip.
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