Given the success of my crackers to the carrot, the first recipe I posted on this site-What a thrill! -I decided to replicate the crispness in these snacks. Rich in fibre, beautiful and tasty due to the presence of the corn flour coveted, a beautiful round of extra virgin olive oil with all the vitamins it brings: meet my vegetable crackers!
I used carrots, Brussels sprouts and zucchini: exactly, those parts that often throw themselves away. They are simple to make, you impasterai and cut them in the blink of an eye and you'll see that they will last long in your refrigerator or hermetically sealed in a nice box. But I warn you to keep them away from the state of your dog, because they will not be able to resist and if you find them you will steal them all. At least, this is how successful with Indiana Jones, my greedy patatone as few.
Vegetable Crackers: Ingredients for 40 crackers
- Flour 0 120 g
- Corn flour coveted 80 g
- Extra virgin olive oil 20 g
- Water 65 g
- Vegetable Scraps * 50 g
To make these vegetable crackers, start by chopping very finely the scraps, after having washed them well. Now join all the ingredients in a large bowl and work them by hand to finally get a nice compact dough.
Flour the work surface and spread the dough with the rolling pin, until it has a thin thickness of about 3 mm. With the prongs of a fork bucherella the entire surface, to make the way that remains in shape during cooking; Finish the edges with a knife and cut the rest to squares or lozenges. Transfer all vegetable crackers on a dripping pan lined with baking paper and cook in a pre-heated static oven at 180 ° for 25 minutes, or more if you want even more crispness!
* I used carrot skins, zucchini ends and external leaflets of Brussels sprouts. Warning: I do not recommend using potato skins, because they tend to contain indigestible or harmful elements for dogs. Ask your veterinarian for advice, especially because in this recipe the potato skins may remain partially raw with ready-to-bake biscuits.
You can store vegetable crackers in a hermetically sealed box for a week or more depending on the degree of moisture you have at home. You can freeze them, but I suggest to pass them back into the oven again to restore their crispness.
- No more wasting at home! With these cookies you'll minimize the scraps of vegetables you use for yourself and your family!
- Crispy and tasty, rich in vegetables and good extra virgin olive oil… What more could you ask for?