We have officially kicked off our summer camping adventures. And with camping comes all the greatness of all the things, including camping food.
Recently a friend asked me what it is that we do for camp food. So I told her. Camp food is basically aways the same and consists of a big pot of spiced warm lentils or split peas (both cook really fast and have lots of protein), a shredded summer squash in the summer, or pumpkin in the colder months, maybe fresh tomatoes or a bunch of kale to chop and mix in, and a side of cut up carrots, cucumbers, green beens or whatever else I have.. Then I'll bring a hunk of bread for the mr to eat and me, usually a small head of cabbage to squirt mustard on and crunch into. (Always have the mustard on hand.) And I bring apples to snack on too, but that usually it. (Sometime I’ll back a desert for the mr. If I am feeling nice.)
She was a little taken aback. Said when she (and basically everyone in the world, which I disagreed with) goes camping it is bags of chips, cookies, meat, and everything and anything that she (they) wanted. Basically that camp food was junk food and that she though we were weirdos. But cool weirdos so you know.
So our camp food… not like many others. But honestly it is everything that I want to eat and I love it so whatever whatever. As for the mr, he is happy with the food and when he is not, he brings along something else, but that rarely happens because my lentils be so good. HA!
But she got me thinking that I should have a few more snack options beside cut up carrots and apples. So that is why I made crackers. These chickpea chili lime, freaking amazing crackers. Because crackers are a very appropriate snack food, and these crackers in particular are even greater because they are made with the goodness of chickpea flour which is packed full of protein and is well received after a day of hiking or other fun outdoor camping activities. And how can you go wrong with chili lime? Well i’ll tell you, you really can’t
So the plan was to make a batch, eat a few, save the rest for this camping weekend. But guess what? I have to make another batch. They didn’t make it. We ate them all. (not sorry) At least I know we will be liking our new camping snack addition well and right.
So if you like crackers, camping or elsewhere, you should really gives these a go. They will not disappoint.
Now to the crackers!
The stuff. Chickpea flour, chili powder, a lime, a little baking powder, olive oil, salt and pepper, and water.
Combine the flour, zest of the lime, half the chili powder and half the salt, and the baking powder and some pepper in a bowl. Mix until completely combined then add in the oil, water and the juice of the lime.
Mix until dough forms. It might feel a little sticky, if that is the case, just mix other tablespoon of chickpea flour.
Knead dough on a well chickpea floured surface for a good minute until the dough is a even consistency then let it sit for a few minutes to rest. Once rested, cut dough into 2-3 pieces because working smaller is easier.
Roll out your first piece of dough about 1/8 inch thick. (Again, make sure to really flour your work surface and rolling pin.) Mix salt and chili powder together and sprinkle on top. Cut out your crackers (squares are nice but triangles would be nice too) then poke each cracker with a fork.
Up close and personal.
Crackers on a baking sheet before baking and after baking looking all crackery and delicious. And yeah, they shrink a bit.
And lastly, cool the crackers on a cooling rack. They will crisp up a even more. Then it’s all you.
Ready to eat whenever you make the move. You can pack them away for later or place these delicious crackers in a very pretty bowl and eat them away. Or both.
A cracker win!
-C
Chili Lime Chickpea Flour Crackers
make 75 crackers
1 1/2 cups chick pea flour plus about 1/3 more for dusting and rolling
1/2 teaspoon baking powder
1 tablespoon olive oil
1/3 cup room temp water
1 teaspoon chili powder split in half
1 lime
1 teaspoon salt split in half
1/2 teaspoon fresh crackers pepper
Preheat oven to 350.
In a bowl combine the chick pea flour, baking soda, pepper, 1/2 teaspoon chili powder, and half a 1/2 teaspoon salt. Mix until evenly incorporated. Add in oil, the juice of the lime, and and water and mix until a dough forms. Dump dough onto counter and knead until completely uniform in texture. Add more flour if the dough is really sticky. Set dough aside for a few minutes to rest.
To make the crackers, really dust the counter with chickpea flour. Cut the dough into 2-3 pieces and roll1 piece out at a time to about an1/8 inch thin. Again, really flour the surface and rolling pin or else the dough will stick Once rolled, combine the remaining chili powder and salt and sprinkle the top with it. And then cut the crackers. Take a knife of bench scrapper or pizza cattier and cut the dough into inch long strips vertically, then diagonally. Poke each cracker with a fork then gently place them onto a baking sheet. Repeat with remaining dough.
Bake crackers for 15-20 minutes or until a nice deep golden brown. Remove from oven and let cool on a wire rack.
And then eat.
Store uneaten crackers in an airtight container for about a week.