This has to be one of the easiest recipes one can invent..
I used to enjoy nachos and potatoe chips (crisps in some parts of the world) but with all the salt and fat in these packaged goodies, I definitely had to stop..
So I’ve come up with ideas of crackers and chips with would have the crunch, the taste I feel like having at a very specific time and most of all without the guilt of munching on them.
So, of course, I started making crunchy nibbles with pita bread or tortillas, I season it the way I want: olive oil with garlic, chili, thyme, salt and freshly crushed pepper and I brush the whole thing and finally bake it and break it into pieces.
Recently, I got inspired from our National Harcha (a semoulina galette, I miss it a lot), having in mind the Swedish crackers which I see a lot in Ikea but which I have also made a while back (recipe from Charles). I was also confident to use polenta because I tried homemade nachos made with a polenta-tortilla and I loved them.
Since I didn’t find any semoulina here yet, I took polenta instead, besides, I like it.
So I’ve come up with this healthy recipe of crunchy baked polenta crackers. Again, it’s a recipe that you can adjust to your liking: add your favourite spice mix, seeds. Shape it the way you want.
Serves 4 to 6
Prep: 5 min – Baking: 20 min
- 1 cup of dry polenta
- 1 tbsp of flour
- 2 tbsp of sunflower seeds or as much as you want and any seed you want
- A good pinch of baking powder
- 1 tsp of salt
- 1 tsp of freshly ground peper (or to taste)
- Chili powder to taste
- Sweet paprika to taste
- Garlic powder to taste (or use garlic-infused olive oil)
- Sage or thyme or oreganon…
- 1 to 2 tbsp of olive oil
- 3/4 cup of warm water
Preheat the oven between 240 and 250 C. Cover a baking sheet with aluminium foil, brushed with oil.
Mix all the dry ingredients.
Add the oil and make a sort of “sablage”, working with your hands to coat/rub the polenta grains with it.
Add the water slowly. You want to make sure that the polenta mix has enough water to form a sort of paste but without flooding it. Set aside for 2 to 5 min.
Flatten the polenta mass as thin as you can (1 mm is the best). Cut through with a knife and bake until golden brown from the edges. Knock off the oven, slightly open the oven door to let the steam come out. Let the crackers’ dough dry.
Break to form crackers and store for a couple of days, if you really have something left to store.
- If you are reading this from Morocco, just use fine semolina (wheat or corn).
- You may add seeds to the dough. I added sunflower seeds in these.