Wholemeal crisps
This is a quick, simple and healthy recipe to make wholemeal crisps or biscotti from flatbreads.
Many crisps for use with dips (hummus etc) are not healthy enough to match the dips on account of the salt and fat content and lack of dietary fibre. The wholemeal crisps described in this recipe gets a tick of all the food health boxes (except for gluten for those with celiac disease) and are as cheap as chips as well.
A little history of the biscotti
The ‘twice baking’ involved makes the bread storable for a long time and it develops a new and sweeter taste.
This recipe uses the ‘time-honoured’ process of double baking or making ‘biscotti’. In the days of whaling in square-rigged sailing ships, this double-baked bread was their staple bread for four-year-long voyages.
If that wasn’t bad enough, the bread was often shipped in used whale oil barrels (as they ate their food supply they filled the barrels with oil) that often had the taint of rancid oil and became infested with weevils. Your biscotti should taste a lot better than this.
Recipe
“Well, this is so simple it can hardly be called a recipe, but here goes.”
- Start with a fresh bag of wholemeal flatbread from your favourite Aldi store (sold as Lebanese Bread, from the bread shelves),
- Spread the bread around the racks of an oven, avoiding overlapping,
- Cook them a second time at about 110C until they are crispy dry (est 15min).
I should tell you about my failures as well as my successes. The photo below shows how I was able to fit more flatbreads into an oven load. However, the problem of this little innovation was that the stiff dry crisp-breads were not easy to remove from the oven without making a big mess in the oven or removing the whole rack to make a mess somewhere else.
Tim
