Sprezzatura crackers
Now served in one of the most esteemed restaurants in New York, which is a point of great satisfaction.
These are crunchy, salty, healthy, gluten-free, they keep a long time and everyone loves them.
There are only a few ingredients:
Psyllium powder
Good olive oil
Silicon re-usable sheet
Mix 1.5 cups of the seed mix with 1 tablespoon of psyllium powder.
Mix 1.25 cups of very hot water with 1 tablespoon of olive oil.
Mix the seed mix with the water mix. Stir aggressively. It should be a soupy slurry. Feel free to add a bit more water.
Pour it onto a cookie sheet that has the silicon sheet on it.
Spread it out. You can use your fingers, a rolling pin, another silicon sheet on top or a combination of the three.
You want it to be as thin as you can.
Sprinkle Maldon salt all over the top.
Bake at 325 for about an hour. You want the crackers to be dry and crisp, not burnt.
For fanciness, you can take them out after 20 minutes and score them with a pizza cutter so they break into nice squares when you’re all done. Or you can serve them in shards.
Let them cool, break them, store them in a sealed container.