Recipe Directions

1.process everything,except flax meal, in bowl of food processor until fine.

2.add flax and mix well.

3.roll,(covered with food wrap) 1/8” thick on parchment on mesh, or teflex sheets.

4.pre-cut,and decorate with sliced olives and capers if desired.

5.dry at 115 degrees approx 18 hours or till crisp.

most crisps had a gentle curve to them,perfect for scooping caponata

Evergreen's Thoughts

By evergreen

all the flavors of the italian classic in a light crisp cracker, perfect with caponata

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

hello...thanks for the comments.cherie03,i did not salt and drain the eggplant,but im sure you could if you prefer...p.s.my tomato peel and basil rose garnish "flew" over from my caponata pic!

0 votes
+
Vote up!
-
Vote down!

This one looks great. I am out of town this week but I will try it when I get back and let post another comment.

0 votes
+
Vote up!
-
Vote down!

or rose. do you have to salt the eggplant and let it drain?

0 votes
+
Vote up!
-
Vote down!

beautiful pic - love your butterfly

0 votes
+
Vote up!
-
Vote down!

I am very glad to have a recipe to use eggplant - I do not like it, but will be getting it in my CSA box. So this will be so perfect. I should think there enough wonderful flavors to kill the eggplant.

0 votes
+
Vote up!
-
Vote down!

hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.

0 votes
+
Vote up!
-
Vote down!

Oh my god! You have no idea how much I love you for this! It sounds amazing. Can't wait to try it! Does it really become crispy, thou? The other crackers I used sundried tomato in it always stayed somewhat soft.

Leave a Comment