This combination of flavors is one I never would have dreamed up on my own. It sounds a little crazy, I know. Going on the recommendation of a fellow foodie, I gamely went ahead and made these crisps, rosemary, raisins and all.
Best. Decision. Ever.
The crisps are twice-baked, first as a quick-bread-like loaf, then again in very thin slices. As a result, they are wonderfully crunchy and full of contrasting textures, studded with chewy raisins and toasty slices of walnuts. A touch of clover honey marries all the flavors perfectly, combining with chopped fresh rosemary to make these crisps a savory-sweet delight.
You can serve them with a shmear of goat cheese and a drizzle of honey for a sophisticated appetizer, dip them into cottage cheese for an afternoon snack, or eat them straight up because they’re just that good.
Rosemary Raisin Walnut Crisps
makes about 48 crisps
1/2 C. (75 g.) all-purpose flour
1/2 C. (80 g.) whole wheat flour
1 tsp. baking soda
1/4 tsp. kosher salt
1 C. low-fat buttermilk
1/4 C. (84 g.) clover honey
1/2 C. (80 g.) raisins
1 C. (120 g.) walnut halves and pieces
5″ sprig fresh rosemary, de-stemmed and coarsely chopped or 1 Tbsp. dried rosemary
1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. In a medium mixing bowl, stir together the flours, baking soda, and salt until thoroughly combined.
3. Add the buttermilk and honey to the dry ingredients and stir just until combined.
4. Add the raisins, walnuts, and rosemary, stirring until evenly distributed throughout the batter.
5. Pour the batter into the loaf pan. Bake for 40-45 minutes, until golden brown and springy to the touch.
6. Remove loaf from pan and let cool on a wire rack for about an hour. Once cooled, wrap in foil and transfer to the freezer. Let chill for at least two hours.
7. Preheat the oven to 300F and line a baking sheet with parchment paper.
8. Using a serrated bread knife, slice the loaf as thinly as possible, into about 1/8″ thick slices.
9. Lay the slices out in a single layer on the baking sheet. Bake for 15 minutes on one side, flip over, and bake another 15 minutes on the second side.
10. Remove crisps to a wire rack to cool. Store in an airtight container for up to two weeks.