Black Pepper and Olive Oil Crisps
a snack / dip / spread recipe
by Rena Sak
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon
) and blog (agirlandaspoon.com
These black pepper and olive oil crisps are surprisingly easy. I was in awe every time I took a bite, not just with the flavors, but by the fact that I hadn’t made these a staple in my kitchen! Eat them on their own, or use them to dig into your favorite dips.
I had fun trying different shapes (circles, triangles, rectangles) and different bake times (just baked, baked a little more) and realized that the fun thing about this recipe is you can decide how you want the final crisp! So, I hope you have as much fun as I did - and make them your own!
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 20 M
TOTAL | 35 M
- Mix the flour, baking powder, fine salt and freshly cracked black pepper in a bowl and mix/whisk until thoroughly combined.
- Mix honey, if using, with water. Add the water and olive oil to the flour mixture and mix with a fork, and then your hands, until the dough comes together. Add a little more water if the dough is too dry. It should be smooth but firm. You do not need to knead the dough.
- Allow the dough to rest for about 15-20 minutes (this will relax the gluten and make it easier to roll out).
- Meanwhile, preheat the oven to 425F. Line a baking sheet with parchment paper.
- Now, here is where you can get creative!
- Take very small pieces of dough and roll them out as thin as you can. Place them on the baking sheet with a little space in between. These will be more rustic.
- Divide the dough into 4 pieces. Roll it out as thin as you can, and then use a sharp knife or a cookie cutter to cut any shape(s) you like. Place them on the baking sheet with a little space in between.
- Brush the crisps with more olive oil and sprinkle with flakey salt. Bake for about 7-9 minutes, depending on your preference. You can bake them lighter or darker.
- Remove the crisps from the oven and allow them to cool on a wire rack.
These will stay good for about 1 week in an airtight container.
Depending on the black pepper you choose, it can pack quite a punch! Try going with a lesser amount first and then adjusting the next time you make it. You can also add other dried herbs (like rosemary) or seeds (like sesame or flax).
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
TRY ME - SAMPLE$0.75
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
gourmet sea salt
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
TRY ME - SAMPLE$0.75
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29