I am a crunchy snack fanatic so when I discovered Lesley Stowe’s Raincoast Crisps, I was in couch potato heaven. Don’t let the brown colored slices of dried bread fool you — they taste delicious and offer a firm, crisp texture.
If you haven’t seen the crisps before, imagine a small loaf of brown bread filled with dried fruits, nuts, and seeds then super thinly sliced and dried. I admit that it’s hard to convey it in words. However, the result is quite amazing.
The crisps are sturdy enough to stand up to dipping and are large enough to hold toppings. Unfortunately, I rarely dip or top the crackers as I eat them right from the box.
The crisps are so popular here in Vancouver that a local bakery started making their own version – not quite as good though. Has anyone tried to make their own crisps at home?
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101cookbooks has a recipe for Seed and Nut Biscotti which are very much like Raincoast Crisps. I froze my loaf and then sliced it thinly and baked the biscotti for the second time. I threw in pistachios, craisins, almonds, sunflower seeds. Must bake the loaf quite thoroughly or else the slices fall apart when you try to slice it. The freezing helped for the slicing. They are fabulous savoury cracker/biscotti!
Yup, I’ve made the loaf / biscotti style crackers before – very very good.
Yes, I love them crisps! But I could go through them too quickly…
I found a recipe that is bang on.. it’s amazing, even better than the packaged crisps.
http://christiescorner.com/2009/12/16/rosemary-raisin-and-pecan-crisps/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ChristiesCorner+%28Christie%27s+Corner%29&utm_content=Google+Reader