Friday, 11 September 2015

Scoop Chips

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This is a crazy easy & simple recipe. Now with time not always being on our side I know it's so much more convenient to grab a bag of chips at the store and even though I don't eat chips very often I do take advantage of that. Then when I find how simple & easy a snack like this is to make, I have to admit a little quilt sets in. But being I can always justify anything ( wink wink )  my excuse is my daughter is the scoop chip fan in the house and she's a tough critic. She loved the crackers I made, so I can't wait till after school today for her opinion on these chips. --UP DATE-- 5 hrs later-- these are now officially kid approved!! I'm so excited!

First what I'd like to say with this recipe is you can use whatever flour you want, white, gluten free, spelt etc or whole wheat like I did. Same goes for the spices. The choices are endless. Here's the recipe I came up with today.


1 cup whole wheat flour
1 tbsp nutritional yeast ( red star brand )
1 tbsp broccoli seed powder
Salt/pepper to taste
1 tbsp olive oil
1/2 cup of water 
Yields approx 3 dozen scoops 


Heat oven to 400 F
Mix dry ingredients in a bowl & mix will. 
Give it a quick taste test. Add more flavour of your choice at this time.
Mix wet ingredients till the dough starts to form. If you need more water add a smidgen at a time to avoid adding to much water.
Take the dough out and mix with hands to form a ball shape.
Roll the dough out thin between two pieces of parchment paper, if you find that to be to big to roll out then form the mix into two balls.
Use a shot glass to cut the dough into circle shapes. Brush the circles with a little bit of water & sprinkle with salt or a flavour of your choice.

Place each circle into a un-greased mini muffin tin and press down with a tart tamper.

Once oven is heated, place tin into the oven and bake for approx 10-15 depending on how thin you rolled the dough out. Check half way to make sure scoops are not burning or needing more time. 
Remove and let cool & serve with your favourite dips or eat them as is. 

If you don't have a mini muffin tin you can place the rolled out dough with the bottom parchment paper onto a baking sheet. Then cut/score the dough with a pizza cutter, bake and break apart and eat them as crackers. Actually you can cut them into stripes or even triangles. Anything goes.

There are so many ways to make homemade chips & crackers. Some more ideas would be, you could blend foods such as spinach, kale, carrots etc with a little water till liquified and add to your flour mix. You can finely grate or finely chop veggies and add them into the mix that way as well. 

As you can see this recipe is quite simple and extremely versatile & because it's homemade you know what you are feeding yourself and your family. You don't have to know a whole lot about nutrition to know eating whole foods verses processed package foods are your best choices. When you do find yourself reaching for a store bought kind, just remember organic is better and the less ingredients the better. Hope you enjoyed and may you be Nutritionally Well. 

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