Homemade Olive Oil Chips

Makes 160 chips

We also recommend pairing this recipe with our Chicken Enchilada Bean Dip!

Instructions

1. Place a rimmed baking sheet on the center rack of the oven. Preheat the oven to 350°F.
2. In a medium bowl, combine the flour, cheese, baking powder, spices, and salt. Cut the oil into the flour mixture with a pastry blender or a fork until it the mixture is sandy. Add the water and mix with a stiff spatula or an Einkorn Kneading Tool until well combined. With your hands, knead the mixture in the bowl to form a soft dough. Divide the dough into 4 equal pieces and cover with plastic wrap to keep moist.
3. Transfer the first piece to a 14-inch long piece of parchment paper and flatten it into a disc. Using a rolling pin, roll out the dough as thin as you can to a 10 x 12-inch rectangle, lifting it off the paper a few times during rolling. Using a pizza cutter, trim the edges then cut the dough into 2-inch rows vertically and horizontally to form square chips, then cut the squares into a triangle. Return the scraps to the bowl. Dust the surface of the dough very lightly with salt.
4. Transfer the chips on the paper to the preheated baking sheet and bake for 8 to 10 minutes until the edges begin to brown. Remove the pan from the oven. Carefully, lift up the paper and shake the chips into a large serving bowl. Return the sheet to the oven to warm up and proceed with the remaining pieces of dough, rolling them out one at a time.
5. Store the chips in an airtight container for up to 3 days.

  Note: If you are dairy free, the grated cheese may be omitted.