Whenever I looked for staple goods, I made a point to buy some wonton wrappers. I likewise tossed some egg move wrappers in my truck. They were directly by the wonton wrappers and are made of similar fixings, only a greater size. I didn't know precisely what I would do with them, yet my interest was stirred.
The first occasion when I made the saltines I kept it extremely basic. Only a light rub of olive oil and a sprinkle of ocean salt. They were incredible and Scott and I appreciated them with a bowl of hummus.
I chose to include only one other fixing the subsequent time, a sprinkle of finely cleaved crisp rosemary. We like them far and away superior with the rosemary. You could likewise utilize thyme or finely hacked chives. To me, new herbs make pretty much everything taste better!
- 4 egg roll wrappers see Café Tips above in post
- 2 ½ teaspoons extra virgin olive oil
- 1 teaspoon finely chopped fresh rosemary
- kosher salt or fine sea salt
- Preheat oven to 375 °F. Line a sheet pan with parchment paper. Place several thicknesses of paper toweling on a work surface.
- Cut the egg roll wrappers in half and stack them on top of each other. Cut the halves into 3 equal rectangles.
- Drizzle the olive oil onto the parchment paper lined pan. Rub the olive oil with your fingers to coat the parchment paper.
- Lay one rectangle of egg roll wrapper on the oiled pan, then flip it over so oiled side is up. Repeat with all the pieces, arranging them in rows. Rub the tops of the crackers with your fingers to make sure the oil is evenly distributed.
- Sprinkle lightly with salt, then with the rosemary.
- Bake about 5-6 minutes or until light golden and crisp. They will continue to deepen in color a bit after being removed from the oven so don’t allow them to get too brown.
- Transfer crackers to the paper towels to cool. Store in an airtight container. Enjoy with hummus or dips or on their own.
0 Komentar