This little recipe is a good substitute for usual crisps. You can make whatever flavors you want and have some fun with it. The original recipe is from here. I first started making these many moons ago thanks to my grandmother. It’s a pretty popular recipe for Swimming World members I believe.
Personally, I like making a mix of sweet and savory ones. Both for snacking and dipping. In this recipe, I made Rosemary ones and Cinnamon ones. The rosemary is a lovely accompaniment to hummus while the Cinnamon ones are a superb dipping tool for such things as Chocolate spread and Peanut butter.
If you like this recipe then you should also try the recipe for the Tumeric & Chia Seed Protein Balls, a delicious mix of healthy flavors. Or, for something a little sweeter, try the Mint Coconut Bites, a beautiful chocolate and mint flavor combo.
Lasagne Sheet Crisps
- 100 grams or 5 1/2 Lasagna Sheets
- Herbs and Spices
- Oil of your choice
Boil some water.
Whilst your waiting. Warm up your oven. 180 should do it. Then prep your trays (two of them) with baking parchment.
Either one at a time or if you’re like me, all at once. Place your lasagne sheets into the water. It helps if they’re broken in half.
Cook for 5 mins until soft but not overly so.
Drain and rinse, then chop into triangles straight onto the baking trays.
Spray with oil or drizzle on top. Coconut oil, olive oil, frylight alternatives. The healthier the oil the healthier the crisps.
Add your preferred mix of herbs. You could have rosemary, parsley, cinnamon, nutmeg, chilli. There is an abundance of choice and option. Add as little or as much as you like.
I used a little salt on both. 1 tbsp of cinnamon for one tray and around 2 tbsp of rosemary on the other.
Cook them for 10 mins or until they’re golden on the edges. Keep an eye on them as they burn quick.
Please be advised, calories are estimates and your ingredients may vary from mine.
For more recipes like this visit www.wallyjay.com