1 lb Baking Mix: Rye Crisps

1 lb. Baking Mix bag - Rye Crisps

Bake your own fresh, crunchy Nordic Crisps with ease! This rye baking mix is crafted from a wholesome blend of organic flours and nutrient-rich seeds. Simply add olive oil, water, and your preferred amount of salt or herbs—then bake for a batch of delicious, homemade crisps. Due to popular demand, we’ve created a salt-free version for those with dietary or health restrictions. Our customers love the unbeatable taste of freshly baked crisps straight from the oven, and the generous yield—about 1 lb per mix—exceeds expectations.

No preservatives, just simple, high-quality ingredients for a true Nordic experience!

Ingredients: Organic Rye Flour, Organic Flax Seeds, Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic Sesame Seeds, Organic Rolled Oats, Organic Chia Seeds, Sea Salt*, Baking Powder.

*Sea Salt is packed separately for optional sodium-free version

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Rye Nordic Crisps Instructions

Yields: 1 lb. of Rye Nordic Crisps

What You’ll Need:

• Oven
• ¾ cup water
• 1/3 cup olive oil
• 4 pieces of parchment paper
• Dough roller or wine bottle
• Wooden spoon or Danish whisk

Time:

• Assembly Time: 6 minutes
• Cooking Time per Baking Sheet: 15–20 minutes
• Total of 3 baking sheets to bake

Instructions:

1. Mix the Dough:
   In a bowl, add the entire baking mix (and your choice of spices). For a sodium-free version, omit the salt. Add ¾ cup water and 1/3 cup olive oil to the baking mix and stir just until a dough forms using a wooden spoon or Danish whisk. The dough will be very sticky.

2. Divide the Dough:
   Separate the dough into three equal portions.

3. Roll Out the Dough:
   Place one portion of dough onto a sheet of parchment paper and shape it into a square. Cover with another sheet of parchment paper, then use a dough roller (or wine bottle) to roll the dough very thin—approximately the thickness of a pumpkin seed. Remove the top piece of parchment paper carefully and set it aside for reuse.

4. Shape the Crisps:
   Cut the rolled-out dough into your desired shapes and sizes using a knife. Diamond-shaped crisps look pretty, but small squares are more practical.

5. Bake:
   Transfer the parchment with the cut dough onto a baking sheet. Bake on the middle rack for 15–20 minutes, depending on the thickness of the dough.

6. Repeat:
   While the first batch is baking, repeat steps 3–5 for the remaining portions of dough. Reuse the top piece of parchment paper to reduce waste. Bake one sheet at a time for the best results.

7. Cool and Store:
   Let the crisps cool completely before storing them in an airtight container or cookie tin.