Sesame Crisps

Golden, thin discs with a sharp crunch. You first taste the fruity olive oil, followed by the toasted sesame providing a long-lasting nutty finish.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 292
• Protein: 5 g
• Carbs: 31 g
• Fat: 17 g

Ingredients

• 150 g Wheat flour ( sifted )
• 50 ml Extra virgin olive oil ( first press )
• 50 ml Mineral water ( room temperature )
• 30 g sesame seeds ( whole )
• 1 pinch Gray sea salt ( fine )
• 1 tsp White sugar ( powdered )

Instructions

1. Dough preparation

   In a mixing bowl, combine the farine-de-ble with sel-marin-gris and sucre-blanc. Pour in the huile-dolive-vierge-extra and eau-minerale. Work by hand until you get a smooth ball that no longer sticks to your fingers.

2. Shaping the crisps

   Divide the dough into small walnut-sized balls. Flatten them with your palm on a floured surface, then roll them out until they are almost transparent. The dough must be as thin as a sheet of paper.

3. Coating and plating

   Place the discs on a baking sheet. Lightly dampen the surface with a brush and water, then generously sprinkle with graines-de-sesame. Press gently so the seeds embed into the dough.

4. Baking

   Bake at 200°C. Watch closely: as soon as the edges turn brown and the center becomes golden, they are ready. The crisps should be rigid and sound dry when tapped.

Chef's tips

• Thickness is key: if the dough is too thick, it will be hard instead of crispy.
• Let cool on a wire rack so all moisture can escape.

Storage

Store in an airtight tin, away from moisture, for up to 5 days.