This is a wonderful accident that was waiting to happen. I love making my own Chili Pepper Crackers and serving them with my Herb Hummus recipe or other dips. I usually take the crackers out of the oven early and break them into large chunks for dips then, let them dry on at room temperature. With this new cracker creation, I happen to have left them too long in the oven. Nothing is lost in this house. I came up with a brilliant idea! I broke them into pieces and used them on top of most everything. Instead of gluten-free croutons on salads, I now sprinkle these delicious nutty Toasted Seed Chips as a garnish. They are delicious on soups and roasted veggies. I’m sure you will find several creative ways to use these savory nutty chips to enhance your meals. Oh, and by the way, they are amazingly delicious by the handful!
Crunchy Seed Chips
Ingredients
Directions
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.