Buckwheat crepe chips: perfect for an aperitif!

Appetizer
Very Easy
15 min
86 Kcal

To switch things up from classic potato chips, try our recipe for buckwheat crêpe chips. The great thing about making your own chips is that you can flavor them however you like ;-) Here, we've added a hint of dried rosemary to our olive oil and salt mixture. In short, this is a must-try recipe for an aperitif, served with a spread!

Ingredients

4

Materials

  • board, baking tray, oven, brush

Preparation

Preparation5 min
Cook time10 min
  • Place your buckwheat crepes on a board and cut them into squares.
    Spread the squares out on a baking tray lined with baking parchment.
  • In a bowl, combine the olive oil, rosemary, and salt. Adjust the quantities to your taste.
  • Using a brush, coat your buckwheat squares with the olive oil mixture.
    Bake for 10 minutes in a preheated oven at 350°F/180°C.
  • Once the cooking time is up, remove the chips from the oven and let them cool so they become nice and crispy ;-)
    Enjoy your aperitif!

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FAQ ❓

How can I customize my buckwheat crêpe chips?

You can add different herbs or spices to suit your preferences, such as paprika, garlic powder, or even Parmesan for a change of flavor.
Yes, they contain fewer calories and are often higher in fiber, making them a more nutritious alternative.
If stored properly in an airtight container, your chips can keep for up to a week, but they're best when fresh.
Absolutely! You can try corn or rice crêpes, but the taste and texture will be different.
Buckwheat crêpe chips pair perfectly with spreads made with cream cheese, avocado, or even hummus for a tasty, balanced aperitif.

Nutrition

for 1 serving / for 100 g
Calories: 86Kcal
  • Carbo: 9.3g
  • Total fat: 4.4g
  • Saturated fat: 0.7g
  • Proteins: 1.9g
  • Fibers: 0.7g
  • Sugar: 2.4g
  • ProPoints: 2
  • SmartPoints: 3
Nutritional information for 1 serving (36g)

Cookware

oven
PetitChef_OfficialPetitChef_Official

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Questions

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Comments

Rate this recipe:
5/5, 1 vote(s)