Seeded Tortilla Crisps Recipes

Steps:

• Preheat oven to 350°F.
• Stir together flax, sesame, and poppy seeds.
• Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

Steps:

• Preheat the oven to 375 degrees F.
• Line 2 heavy large baking sheets with aluminum foil.
• Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm.
• Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes.
• Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.

Steps:

• Combine all ingredients except for the tortillas.
• Spread each tortilla with a thick layer of the spread.
• It will seem like a lot of topping, but it is just right.
• Cut each tortilla into 8 wedges.
• Put on an ungreased cookie sheet.
• Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
• Serve hot or cold.

Steps:

• In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
• Preheat the oven to 450 degrees F.
• For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
• For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
• For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
• Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Steps:

• Set oven to 350 degrees.
• Mix both seeds together in a small bowl.
• Place 2 tortillas on a large baking sheet.
• In a small bowl or cup whisk the egg with water and salt.
• Brush the top of the tortillas with the egg mixture.
• Sprinkle with seeds to coat.
• Then cut each tortilla into long thin triangles with a sharp knife (I use a pizza cutter for this).
• Bake for about 15-20 minutes.
• Repeat with the two remaining tortillas.

Steps:

• Brush butter lightly over one side of each tortilla; sprinkle evenly with cheese and press down lightly. Carefully turn tortillas over. Brush other side with egg white and sprinkle with desired seeds and seasoning. Cut each tortilla into 4 strips with a pastry cutter or knife. Place strips cheese-side down on a baking sheet sprayed with non-stick vegetable spray. Bake at 400 degrees, on middle rack of oven, for 8 to 10 minutes, until crisp and golden. Cool on a wire rack.