Not Shepherd's Pie: ruclips.net/video/Q0Jm_CVp2Xc/видео.html Recipe notes & tips: - To get a really consistent thickness when rolling the polenta, put guides down (rulers, batons etc) on each side of the rolling pin. A couple of strips of thick card could work, perhaps stick two pieces cut from a cereal box together to get it thicker - Fat free ideas for sticking the toppings on = aquafaba (the liquid in a can of chickpeas. I've used this to make granola, and it works brilliantly. You could also try mixing a ¼ tsp of ground flax/chia seeds with 2 tbl warm water. I haven't tried this, so just add enough water that it forms a thin gel - You could try butter & season the snacks in a bowl/bag. Keep them moving in the bowl as you slowly drizzle in melted butter. Make sure everything is lightly coated, then add in the seasoning mix (again, while shaking) - To stop the parmesan mixture clumping, you could try adding ½ tsp potato powder. This should absorb some of the fat from the nuts. Also try drying the mixture in low temp oven/dehydrator - For an uber cheesy version, try adding 30g (⅓ cup) grated vegan cheese to the polenta once it's thickened in the pan. I didn't try it myself as I'm not to sure if it will affect the crispness of the crackers
#TeamCrunch FTW! I'm going to think of some other things I can try out. I had some pasta chips in a restaurant a couple of months ago, I'll definitely have a go at making some soon
Watching your content I’m pretty sure is making me fat: whenever I see your results, I almost immediately get hungry, so I’m sort of compelled by my sense of immediate gratification to go to the Tesco next door and get snacks… and now you’ve done crisps…! 😂 it’s funny how, when I was a kid I was never a fan of polenta but now I’m like “I get it now!” Your version looks a heck of a lot like Cheez-its, which I do miss because they’re like a perfect munchie for when you’re baked. Not that I get baked much anymore… 😳😜 A beautiful looking snack and definitely one I’m gonna be trying very soon. Love your work, as always!
I'm a huge fan of crunchy stuff (like, I munch dried spaghetti sometimes!) so these were a revelation! Definitely have a go at the parmesan too, it's going to rock your world
@@AuntieRachelsChaoticKitchen Cheesy crisps are the best, and I am mildly addicted to Cheez-its so I am definitely gonna try your recipe. My world could definitely use some rocking, so maybe a snack is the way forward with that 😂 ps I munch dried spaghetti sometimes too…!
Not Shepherd's Pie: ruclips.net/video/Q0Jm_CVp2Xc/видео.html
Recipe notes & tips:
- To get a really consistent thickness when rolling the polenta, put guides down (rulers, batons etc) on each side of the rolling pin. A couple of strips of thick card could work, perhaps stick two pieces cut from a cereal box together to get it thicker
- Fat free ideas for sticking the toppings on = aquafaba (the liquid in a can of chickpeas. I've used this to make granola, and it works brilliantly. You could also try mixing a ¼ tsp of ground flax/chia seeds with 2 tbl warm water. I haven't tried this, so just add enough water that it forms a thin gel
- You could try butter & season the snacks in a bowl/bag. Keep them moving in the bowl as you slowly drizzle in melted butter. Make sure everything is lightly coated, then add in the seasoning mix (again, while shaking)
- To stop the parmesan mixture clumping, you could try adding ½ tsp potato powder. This should absorb some of the fat from the nuts. Also try drying the mixture in low temp oven/dehydrator
- For an uber cheesy version, try adding 30g (⅓ cup) grated vegan cheese to the polenta once it's thickened in the pan. I didn't try it myself as I'm not to sure if it will affect the crispness of the crackers
Your screen presence. 💘💘💘💘 and of course this recipe looks so tasty 😍😍
Thank you!
Polenta crisp is so underrated
I'm annoyed I haven't tried it until now, they were so good!
Thanks! I’m definitely making this.
Let me know how you get on!
You had me at crunchy
#TeamCrunch FTW! I'm going to think of some other things I can try out. I had some pasta chips in a restaurant a couple of months ago, I'll definitely have a go at making some soon
@@AuntieRachelsChaoticKitchen oh my goodness! Marry me! Lol
😂
Watching your content I’m pretty sure is making me fat: whenever I see your results, I almost immediately get hungry, so I’m sort of compelled by my sense of immediate gratification to go to the Tesco next door and get snacks… and now you’ve done crisps…! 😂 it’s funny how, when I was a kid I was never a fan of polenta but now I’m like “I get it now!” Your version looks a heck of a lot like Cheez-its, which I do miss because they’re like a perfect munchie for when you’re baked. Not that I get baked much anymore… 😳😜 A beautiful looking snack and definitely one I’m gonna be trying very soon. Love your work, as always!
I'm a huge fan of crunchy stuff (like, I munch dried spaghetti sometimes!) so these were a revelation! Definitely have a go at the parmesan too, it's going to rock your world
@@AuntieRachelsChaoticKitchen Cheesy crisps are the best, and I am mildly addicted to Cheez-its so I am definitely gonna try your recipe. My world could definitely use some rocking, so maybe a snack is the way forward with that 😂 ps I munch dried spaghetti sometimes too…!
Angel hair spaghetti is only for crunching, and I'll never be convinced otherwise 😂