Go to the Recipe: Vegetable and Seed Crackers
OG ChefSteps background music by Hans Twite brings back some memories!
Whoa, these look pretty cool.
Any idea how long they'll keep in that airtight container?
Is there anyway to substitute the sunflower seeds for something else?
Nearing a month of being a "studio pass" member, I was wondering when I would get to see a new recipe. Then you hit it out of the park with this. So creative. The only thing I would recommend is using fresh Pacific Northwest Kelp, a two-step blanching method: first, use the $1,900 Breville induction burner to keep your water at a perfect 190.2*F, followed by a cryo blanching with liquid nitrogen, then freeze drying in a HarvestSmart/Right/something $4,000 thing, and ending up with something that is marginally, but it is a margin!, better than the store.
Why is this recipe available to all? What am I paying for?
Kimchi as the main ingredient, followed by sunflower and kale? These ARE hippie crackers!
Just to info: if you arrived as studio pass member in less than a month, a big chunk of studio-pass-only recipes did just arrive, so it's also important to look into the "older" recipes. But yes you also got a point: 2020 is the year where our ChefSteps friends needs to prove that the paying option will deliver a small bit of gold here and there on a regular basis
Hi Keith, this recipe is only available to studio pass members.
sounds like our kind of kelp.. we might try that out.
We would recommend pumpkin seed as a substitute.
Hi Richard, we have the batch from the video in an airtight container and they are still tasty at 2-3 weeks so far.
I think he was being facetious. To some extent I get his point albeit it was a bit overstated. Many CS recipes call for high dollar stuff like the Breville Air this one does. That may price them out of a lot of peoples kitchens. I have all that stuff and more but I work with a group of chefs and enthusiasts that do the experimental thing. If not I'd never have bought a Control Freak, Paco, laboratory grade freeze dryer or an Air. Why would I?
If you can get one a Breville Air is a nice unit. Air frying is a joke but Air can do many other things. It's range of options allows low temp roasting that a main oven ( other than a 5K combi ) can't do. Want to do a Heston chicken? Air will hold at 122F. So even if these crackers ( man do I resent the crap out of the hippie quip ) don't appeal to you an Air is nice for so many other things.
One thing to consider is not "how many" but what even one offers. Not too many sites educate like this one does so consider quality not quantity.
But where the hell are these guys? I've been in Pike's Market many times and I've never seen them.
we are on the 3rd floor directly bellow the fish mongers that throw the salmon...
Boy, Keith thinks he's funny....
any dehydrator will work. we just used what we have available.
If I sub pumpkin seeds for the sunflower seeds, would the soaking time be approximately the same?
Thanks for the low carb, meatless, healthy recipe. Like to see more.
yep.
Weird, my crackers still aren't dry after 40 hours in the Smart Oven Air, dehydrating with super convection at 105 F. I spread them on two sheets of parchment paper and set each piece of paper on a baker's quarter sheet pan. Do you think the sides of the pans prevent the air from reaching the crackers? Or are the crackers not supposed to be totally dry (like chips)?
Nick they should be fully dried and crisp like crackers. there can be some variables with thickness, if you just keep letting it ride in there you should get to the right dehydration at some point. also, I would recommend just putting the parchment directly onto the rack like we show with the silicone mat.
what else you will recommend
Wha do You think will be the reaction if you use another type of herb like hoja Santa or nuttalliae instead of kale ?
Trying to eliminate flax seed from my diet for health reasons is it an integral ingredient?
The real binder in the cracker is the sunflower seeds. You can just omit the flax part of the recipe.
Make it interesting. Make them your own flavor profile. Depending on the robustness of the greens, maybe try as an addition to or part of the kale weight.
TI am already sold on the recipe! Thanks. My question is about the dehydrator. I don't have one at this time, but will take the financial plunge soon. I am considering the Breville Smart Oven Air as well as a dedicated unit. I like the multi-use benefit of the Breville, but I am completely ignorant of its feasibility as a dehydrator. Any guidance is more than welcome. :-) I do have some questions regarding your experience ...
1 - Did you use more than one try?
2 - What was your yield here? Was that filled canister the whole load?
3 - Any other comments you might have?
Thanks in advance. I appreciate any input here.
Hello Peter, the Smart Oven Air works well as a dehydrator. Any dehydrator will work for you.The recipe will yield two trays of crackers. The container is the full yield or very close to it.
Matthew -
Thanks for the speedy reply.
I can only afford (time and money) one more appliance in my kitchen. If YOU were in my position, would you buy the Smart Oven or a dedicated dehydrator? My primary concern is NOT volume of dehydrated foods, but rather the "quality" of dehydration.
See? I've never done this before. :-) Thanks again.
The Smart Oven Air will be able to do more than just a dehydrator can with its multiple functions. The dehydrators are designed to do one thing very well and that is move air around and not store moisture in the chamber.
It would be great if you would include nutritional information. I’m on a path to a major lifestyle change, and knowing nutritional values keeps me on that path.
Recipe worked great.
Next time I will oil a little bit the parchment paper (spray with oil)
And it is important to remove the tray as soon as it gets firmer and leave the parchment paper drying on the bottom
We’ve made these 5+ times and they are a hit every time. Would love to see more vegan recipes like this!
Hi guys, is there anyway to substitute the fennel seeds for something else?
really you could just leave them out or substitute any other spice you want.
Is there a lower bound for the drying temperature, got an oven that can sit at around 109 F (door closed light on, so pretty limited air circulation) or 130 F (oven on lowest setting door cracked open).
Specifically wondering about food safety, for that question and letting the crackers dry for 24+ hours or whatever might be required.
You have to have air circulation, especially at lower temperatures for food safety. You can also try a low temp baking at 200°f and flip the crackers over once the top is dry. Once they dry out enough then you can lower the temperature but getting rid of moisture is the name of the game. You can also opt to spread out thinner and on multiple sheets. Just do not go too thin or they will not hold together.
Any suggestions on lower bounds for temperature on dehydration for a project like this? Is lower than the suggested 105 just going to take too long w/o any benefit or is there a risk of food safety?
As long as you have sufficient air flow then the temperature can be as low as low as 90-100°F. Time is relative to your situation and you can speed it along at higher temps. The lower the temp keeps the enzymes from being destroyed and helps with final color.
Has anyone tried blanching or adding anything to help preserve color (or just use a different veg than lacinito kale)? Having another go at these crackers.
