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Sesame Soy Chips

These thin crisps are ideal for dipping, nibbling, and even using as a type of crostini base. While this recipe calls for sesame oil, you can use garlic, balsamic, or onion, too. Try topping the plain ones with a drizzle of honey.

Ingredients

  • 1 ½ c pastry flour
  • ¾ tsp salt **
  • ⅓ c water
  • 2 tbsp Extra Virgin olive oil
  • ¼ c white sesame seeds (toasted)
  • ¼ c black sesame seeds (toasted)
  • 2 tbsp sesame oil
  • 1 tsp soy sauce
  • ** table salt, sea salt, peppercorn salt, curry salt, celery salt, or Thai ginger.

Instructions 

  • Place all the ingredients in a mixing bowl
  • Knead them for 1-2 minutes until they turn into a stiff dough.
  • Use your hands to shape the dough so it’s flat and round.
  • Let it rest for 15 minutes
  • Using a pastry cutter, separate the dough into eight pieces
  • Roll each piece into a ball
  • Now flatten them. You can use a small rolling pin for this task or even the bottom of a glass.
  • Let the chips rest while the oven comes up to 425F
  • Begin rolling one piece of dough at a time
  • Shape them into 6” rounds
  • Put two at a time on a baking sheet in the oven
  • Bake for 3 minutes
  • Turn them with a spatula, cooking for three minutes more
  • When the edges are golden brown, they’re done. Take care; these burn easily.
  • Once they’re out of the oven, brush them with your chosen oil.
  • You can eat these right away
  • If you want to store them, you’ll need an airtight container
  • Their shelf life is a week.