Category Archives: Savory Cracker Recipes

Bloomberg recently had an article about how a greater variety of chips is available now. Instead of paying 10 times as much to buy them, use these ideas to make your own chips at home. You can use egg whites … Continue reading →

The 2nd edition (print version) of Crunch! Whole Grain Artisan Chips & Crackers has a much better corn chip recipe than the 1st edition, since I found out that additional kinds of flour helped to make them shrink less and … Continue reading →

You can add more red to any chip or cracker by grating 1/4 cup of red beet, and then boil it for a minute in 2 to 3 cups of water (depending on how dark and intense a color you … Continue reading →

                =================================================== I was trying to get a red cracker with the red beans, but the interior is so white there’s not much red color.  Later on, I realized I could have added … Continue reading →

                    ================================================= These are very delicious!!!   Use the new and easy, no roll method in Crunch! to bake them and calculate the right amount of flour and liquid to use. 50/50 … Continue reading →

Add one or more of the following to a basic whole grain Crunch! Whole grain artisan chips and crackers recipe.  But don’t add them all or the cracker will be too thick. 1.5 teaspoon Mae Ploy red curry paste half … Continue reading →

I’ve come up with some more variations on the Papadam chip recipe in my book Crunch! Whole Grain Artisan Chips and Crackers since I published it.  Most chips and savory cracker recipes taste even better and are more colorful (and … Continue reading →