Buckwheat crepe chips: perfect for an aperitif!

PreviousNext

Appetizer

4 servings

Very Easy

15 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

For a change from classic potato chips and to vary the pleasures, try our recipe for buckwheat crepe chips. The advantage of making your own chips is that you can flavor them as you wish ;-) Here, we've added a hint of dried rosemary to our olive oil + salt mixture. In short, this is a must-try recipe for an aperitif accompanied by a spread!

Ingredients

• 4 buckwheat crepes
• olive oil
• salt
• dried rosemary

Materials

• board, baking tray, oven, brush

Preparation

• 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 has passed, remove your chips from the oven and let them cool to become crispy ;-)
  Enjoy!

Observations

Let the chips cool completely for maximum crispiness.

Cookware

PetitChef_Official

Questions

Photos of members who cooked this recipe