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 for approx 18 hours or until crisp.

Evergreen's Thoughts

By evergreen

All the flavors of the Italian classic in a light crisp cracker. Perfect with caponata.

Most crisps have a gentle curve to them, perfect for scooping caponata.

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Comments

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

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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.

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

All

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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!

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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.

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

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beautiful pic - love your butterfly

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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.

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

Top Voted
1 vote
+
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.

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