Rye Crisps

Are you just as addicted with the garlicky rye crisps in a classic snack mix just as much as we are? These homemade crisps using 100% of our organic Danko rye flour creates a truly comparable snack all on its own or mixed into your next batch of snack mix for those year around gatherings. 

Download a printable version of the recipe here.

Rye Crisps 

Yield: 5-6 cups

*Inspired by the garlicky Gardetto’s rye chips!

Ingredients:

250g BSM Danko Rye whole grain flour

4g fine sea salt

2g instant yeast

8g brown sugar

20g Worcestershire powder (found online)

90g sourdough discard (ripened, unfed)

60g full fat buttermilk

115g warm water (85°F)

15g grapeseed oil

Spice mix:

35g Worcestershire powder

5g fine sea salt

5g garlic powder

5g onion powder

113g (1 stick) unsalted butter (for melting)

In large mixing bowl, combine the rye flour, salt, and Worcestershire powder, then set aside.

In a separate mixing bowl, combine the warm water, grapeseed oil, buttermilk, sourdough discard, brown sugar, and instant yeast. Whisk the wet ingredients together. Fold the wet ingredients into the dry ingredients until fully incorporated. This does not require any kneading, simply bring the dough mass together into a ball shape, spray the bowl with pan spray, and cover the bowl tightly with plastic wrap. Allow the dough to rise for 1 ½ hours at room temp ideally 75°F or until the dough appears to have somewhat risen. *Note: This dough does not need to double in size.

Preheat an oven to 350°F.

Divide the dough into thirds. Dust a work surface with bench flour and begin to roll each dough ball into a log about 1 ½ inch thick. Use either a silicone mat over a sheet pan or a piece of parchment lightly sprayed with pan spray. Place the logs onto the baking pan about 2 or so inches apart. Bake the logs for 20-22 min.

Remove the logs from the oven and allow to cool to room temp.

Maintain the oven temp at 350°F. Slice the logs on a bias (45° angle) into 1/8 inch thick pieces. Place the pieces back onto the sheet pan using either the same parchment or silicone mat and spread the pieces out to where their edges are just touching each other.

Spice mix:

Combine all of the spices together and set aside.

Melt the stick of butter and brush the pieces generously with butter on the side facing up. Sprinkle the spice mix generously on the butter side of the rye pieces. Bake for 15-20 min or until the pieces are crispy. Rotate at the halfway mark for even baking. Turn the oven off and leave the door ajar to allow the crisps to continue to dry out from the residual heat for 5 min.

*Note: This recipe creates about two batches each on a sheet pan as all of the rye pieces will not fit onto one tray at a time. Follow the same procedure as above for the next round of crisps.

Allow to cool completely before snacking as these are addictive! Store in an airtight container or freezer bag for up to two weeks.