Can you freeze homemade crisps?

Yes, you can freeze the homemade crisps in an airtight container for up to two months.

How long do homemade fruit and nut crisps last?

Homemade fruit and nut crisps last a long time. It depends on the fruit being used but most recipes are baked slowly at a lower temperature which dries out the cracker. Typically homemade crisps will last approx. 3-4 weeks stored at room temperature in a plastic bag or a container. Avoid moisture.

Why aren't my homemade fruit and nut crackers crispy?

The most common reason your fruit and nut crackers are soft is they haven't had a long enough bake time. The crackers should be baked at a lower temperature for a long period of time. They will also firm up as they cool, so make sure to wait until the crackers/crisps are completely cooled.

Homemade Fruit and Nut Crisps

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There’s nothing more satisfying than making your own crackers, and you won’t believe how easy they are to make. These homemade fruit and nut crisps are a copycat version of the beloved grocery store brand that you see flood the aisles during the holidays. They are full of flavour; crispy, nutty and absolutely irresistible. Be warned though, there are no actual nuts in the recipe but are packed with seeds.

Author: Alie Romano
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Yield: 50 1x
Category: Savoury, Appetizer
Cuisine: American

Ingredients

Units Scale

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup large flaked oats
1 teaspoon sea salt or pink Himalayan salt
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup pumpkin seeds/pepita seeds
2 Tablespoons flax seeds
1 Tablespoon poppy seeds
2 sprigs of fresh rosemary, stems removed
1 cup buttermilk, or soured milk*
3 Tablespoons liquid honey, or melted honey
2 Tablespoons brown sugar

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Instructions

First Bake:

Preheat oven to 350˚F. Grease a loaf pan with butter and set aside.
In a large bowl add the dry ingredients; all-purpose flour, whole-wheat flour, oats, salt, cranberries, sunflower seeds, pumpkin seeds, flax seeds, poppy seeds and fresh rosemary. Mix to combine all the ingredients.
In a separate bowl add the milk, honey and sugar together, whisk to combine.
Add the wet ingredients to the dry ingredients and mix until combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Let the loaf cool on a cooling rack. Once loaf has cooled wrap it in plastic wrap and freeze for approx. 2 hours. You want the loaf to be partially frozen.

Second Bake:

Preheat the oven to 300˚F and set out a baking sheet.
Using a sharp serrated knife, slice the loaf into thin slices, approx. 1/8 inch. Place slices on a baking sheet and bake for 50 minutes, flipping the crackers halfway through. Bake until crisps are browned. They will firm up as they cool.
Let crackers cool completely before enjoying.

Notes

*Make your own buttermilk by souring the milk. Add 1 Tablespoon of lemon juice to 1 cup milk. Stir and let rest for 5-8 minutes or until mixture starts to thicken and gets lumps.

Store crackers in an airtight container for up to 3 weeks.

Nutrition

Serving Size: 1 of 40
Calories: 30
Sugar: 1.7g
Sodium: 45mg
Fat: 0.7g
Saturated Fat: 0.1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 5.1g
Fiber: 0.6g
Protein: 1g
Cholesterol: 0

Find it online: https://bakingforfriends.com/homemade-fruit-and-nut-crisps/