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.
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.