The next time you’re craving a salty crisp, opt for these kelp crackers with coconut butter for a snack high in healthy fats.

MAKES 10–15 // COOKING TIME 45 min

INGREDIENTS
1½ cups pumpkin seeds
1½ cups sunflower seeds
3 tbsp psyllium husk
1 tbsp kelp powder
Salt and black pepper
300–350 ml water
2 cups desiccated coconut

METHOD
1. Preheat oven to 180°C.
2. Mix seeds, psyllium husk, kelp powder, salt and pepper. Add enough water to make everything stick together.
3. Roll out the mixture between 2 sheets of baking paper until thin and even. Remove the top sheet, transfer to a baking tray and bake for 20–25 minutes, until crispy.
4. Break the cracker into smaller pieces.
5. Place the coconut in a blender. Blitz until the oils are released and it takes on a buttery consistency. This should take 5–10 minutes. Serve with the crackers.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Treat your guests to a healthy spread of these kelp crackers, and serve it with our smoked snoek pâté.

The post Homemade kelp crackers with coconut butter appeared first on MyKitchen.

These oven-baked coconut and banana chips make a delicious side to serve with your favourite curry. And they’re perfect for kids’ lunchboxes.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
3 bananas, sliced
¼ lemon, juice
¼ cup grated fresh coconut
¼ cup coconut oil, melted
½ tsp salt

METHOD
1. Preheat oven to 150°C and line a baking tray.
2. Dip the banana slices in the lemon juice, then in the coconut and arrange on the baking tray.
3. Drizzle with oil and sprinkle with salt. Bake for 25 minutes, until the bananas are crispy and the coconut is golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more chip alternatives? Make these deep-fried pap chips with curry mayo for a budget-friendly option!

The post Oven-baked coconut and banana chips appeared first on MyKitchen.

Don’t simply build your nachos, make it from scratch! These chickpea nacho dippers are gluten-free and make the best crisps for all your fillers.

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
2 cups chickpea flour
1 tsp salt
1 tsp pepper
1 tsp baking powder
1 tsp dried origanum
1 tsp chopped fresh rosemary
½ tsp paprika
¼ cup coconut oil, melted
¼ cup warm water
1 tbsp sea salt

METHOD
1. Preheat oven to 180°C.
2. Sift the chickpea flour into a bowl. Add salt, pepper, baking powder, origanum, rosemary and paprika. Mix well.
3. Whisk in the coconut oil.
4. Add the warm water, 1 tbsp at a time, until the mixture forms a ball.
5. Divide dough into 3 pieces. Place each between 2 sheets of baking paper and roll out as thinly as possible, then cut into nacho-sized triangles.
6. Arrange on a baking tray and bake for 10 minutes, until golden.
7. Allow the nachos to cool on the tray until crisped up, then store in an airtight container for up to 1 week.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to test out your new dippers? Use them for this vegetarian nachos recipe!

The post Make your own chickpea nacho dippers appeared first on MyKitchen.

Celebrate all things local with this curried mince soup! Served with mini vetkoek croutons and basil crisps, it’s the ultimate winter warmer.

SERVES 6 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the curried mince soup
6 tbsp olive oil
2 medium brinjals, cubed
500 g beef mince
2 onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
10 g coriander, chopped
2 tsp curry powder
1 tsp cayenne pepper
1 tsp turmeric
2 L beef stock
Salt and black pepper
Full-cream yoghurt, to serve
For the croutons
½ cup lukewarm water
2 tbsp sugar
1 tbsp yeast
850 g cake flour
2 tsp salt
Vegetable oil, to deep-fry
For the crisps
Vegetable oil, to deep-fry
15 g basil

METHOD
For the curried mince soup
1. Heat 2 tbsp oil in a large pot and fry the brinjals until browned. Remove from the pot.
2. In the same pot, heat 2 tbsp oil and fry the mince until browned. Remove from the pot.
3. Heat the remaining 2 tbsp oil and fry the onions and garlic for 5 minutes.
4. Return the mince to the pot, along with coriander, curry powder, cayenne pepper and turmeric. Fry for 5 minutes.
5. Add the stock and brinjals. Simmer for 20 minutes. Season.
6. Top with a dollop of yoghurt and a sprinkle of coriander. Serve with mini vetkoek croutons and basil crisps.
For the croutons
1. Mix the water, sugar and yeast. Leave until foamy, about 10 minutes.
2. Sift together the flour and salt. Add the yeast mixture and knead until the dough is smooth and elastic, adding a little water if required.
3. Place the dough in an oiled bowl and cover with a cloth. Leave to rise until doubled in size, about 1 hour.
4. Divide the dough into 24 balls.
5. Heat the oil in a pot and fry the balls until golden brown all over.
For the crisps
1. Heat the oil in a pot.
2. Fry the basil for 20 seconds, then remove and drain on paper towel to crisp up.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Curried mince soup with mini vetkoek croutons and basil crisps appeared first on MyKitchen.

There’s no way you won’t warm up to this creamy sweet potato and charred snoek soup once you’ve had a taste! Add some sweet potato and spring onion crisps and you have a delicious winter meal.

SERVES 6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the sweet potato and snoek soup
2 sweet potatoes
200 g snoek fillets
2 tbsp apricot jam
Salt and black pepper
¼ cup olive oil
2 onions, peeled and chopped
10 g sage
3 cups vegetable stock
1 cup cream
½ cup chopped almonds, toasted
For the sweet potato and spring onion crisps
Vegetable oil, to deep-fry
2 sweet potatoes, thinly sliced
6 spring onions, thinly sliced
Salt and black pepper

METHOD
For the sweet potato and snoek soup
1. Preheat oven to 180°C.
2. Wrap the sweet potatoes in foil and bake for 1½ hours, until soft. Peel the skin off and cut the flesh into chunks.
3. Brush the snoek fillets with apricot jam, season and drizzle with olive oil. Grill in the oven for 10 minutes a side, making sure not to burn them. Pull the flesh from the bones. Set aside.
4. Fry the onions for 5 minutes, until golden. Add the sage, salt, pepper and sweet potatoes, and cook for 5 minutes.
5. Add the stock, cream and almonds, and simmer for 20 minutes.
6. Blend the soup until smooth and creamy. Fold in the pulled snoek.
For the sweet potato and spring onion crisps
1. Heat the oil in a large pot.
2. Deep-fry sweet potatoes and spring onions, a handful at a time, until golden. Drain on paper towel to crisp up.
3. Season once cooled.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sweet potato and snoek soup with sweet potato and spring onion crisps appeared first on MyKitchen.

Who doesn’t love the salty crunch of a crispy potato chip? Those chip packets made their way into everyone’s school lunch box and their familiar crackle can be heard at every braai and friendly social gathering. These days, we’re a little more conscious of the negative health effects of a diet high in salty, fried foods like our beloved potato chip. But don’t despair, we may have found a scrumptious way to satisfy those naughty cravings without compromising our health…

By Jana du Plessis

Dehydration station
Dehydrating is a form of preserving food that has been around for centuries. The process removes all the water from the chosen fruits and veggies so that you are left with a smaller, lighter, crisp version of the original. Dehydrated produce can last much longer than fresh foods. By removing all moisture, bacteria and mould are less likely to grow.

The how-to on dehydration
A temperature of about 140°C will be hot enough to draw out the excess water in your fruit or veg. Air-drying will also absorb all the moisture released, but it might take a little longer. The above can be achieved by sun-drying, using an oven or, of course, a dehydrator.

The best foods to crisp up
Root vegetables are especially popular for dehydrating. They are sturdy, slightly sweet, and pair perfectly with a savoury flavour. Beetroot, sweet potatoes and butternut take the top spots, but other veg like brinjals, onions and kale are just as delicious. If you are looking for a sweeter treat, go for apples, pears or strawberries and add them to your morning granola for a crunchy surprise.

Have any of you tried dehydrating? Let us know which ones are your favourite by commenting below!

The post Forget the fryer, take out the dehydrator appeared first on MyKitchen.