Smoked Paprika Seed Crackers
4 servings
30 minutes
Seed crackers with smoked paprika are a true symphony of flavors and textures inspired by European culinary traditions. Crunchy, aromatic, and nutritious, they combine the richness of flaxseed, sesame, pumpkin, and sunflower seeds seasoned with sea salt and smoked paprika. Their flavor is layered: the deep nutty notes of the seeds blend with the spicy smokiness of the paprika. These crackers perfectly complement cheeses, pâtés or vegetable dips and also make a great snack on their own. The dehydration method preserves the beneficial properties of the ingredients, making the snack not only tasty but also healthy. They reflect ideas of healthy eating by combining natural products in perfect balance. This recipe embodies a pursuit of simplicity and quality by merging ancient techniques with modern gastronomic trends.
1
Leave to dry at 45 degrees for 6 hours until the sheet is dry and crispy. About 3 hours into drying, flip the sheet to the other side.
2
Break into pieces and cool.
3
In a bowl, add flax seeds and pour in 240 ml of water. In another bowl, add sesame, sunflower, and pumpkin seeds, and also pour in water. Leave overnight.
- Flax seeds (linseed): 160 g
- Sesame seeds: 25 g
- Sunflower seed kernels: 20 g
- Pumpkin seeds (pepitas): 25 g
- Water: to taste
4
In the morning, dry the seeds well and mix them in a bowl. Add salt and paprika, and mix well.
- Sea salt: 0.5 teaspoon
- Smoked paprika (pimenton): 1 teaspoon
5
Spread the mass in a thin layer on the drying apparatus sheet. Lightly salt on top.
- Sea salt: 0.5 teaspoon
