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Lilly’s Table

 
 
© Lillys-Table.com Photo of Pepita-Chipotle Crackers
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Pepita-Chipotle Crackers

 

I know what you are probably thinking- crackers? How painfully tedious when there are so many perfectly fine crackers out there. I agree. But, then I made these and between the ease and tastiness- I am now a bit cracker crazy. It was super simple: Blend. Mix. Roll out. Cut. Bake.

Clean up was even faster. Try them. You might become a bit cracker crazy too. A rolling pin and parchment paper will make life a tad easier.

Ingredients

  • 1¾ cup pumpkin seeds
  • ½ teaspoon chipotle pepper, powder only, or smoked paprika or chili powder
  • 1 egg, beaten
  • ¼ teaspoon salt
  • 1 tablespoon olive oil

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 350.

Blend the pumpkin seeds in a food processor (mini one will work) or a blender, until it appears powdery. Toss with the chipotle pepper, egg, salt and olive oil.

Press into a ball. Place two sheets of parchment paper on either side. Press or roll out until it is fairly thick and even. A wine or olive oil bottle are great substitutes to a rolling pin.

Cut into pieces and spread out on the parchment on a baking sheet.

Bake for 10-12 minutes until the edges start to become golden.

Cool as long as you can handle. Serve. They will last up to two weeks in a sealed container.