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Boil the Water:
In a saucepan, bring 170 grams of water to a boil. Add 1/4-1/2 teaspoon of salt to enhance the flavor.
Melt the Butter:
Once the water is boiling, add 75 grams of butter (or your chosen fat) and stir until completely melted. This fat not only adds flavor but also contributes to the snack’s crispy texture.
Incorporate the Oatmeal:
Gradually add 90 grams of instant oatmeal (or ground oatmeal) to the saucepan. Stir continuously over low heat until the mixture thickens into a dough-like consistency. This step is crucial as it ensures the oats fully absorb the water, resulting in a cohesive dough.
Cool the Mixture:
Remove the saucepan from the heat and let the mixture cool slightly. This step prevents the eggs from cooking too quickly when added.
Add the Eggs:
Beat 2 eggs (105 grams without the shell) and slowly incorporate them into the cooled oatmeal mixture. Stir well to ensure everything is evenly combined. The eggs provide structure and help the snacks hold their shape during baking.
Add Baking Powder (Optional):
If using, mix in 1/2 teaspoon of baking powder. This can give the snacks a slight lift, though it’s optional and might introduce a slight bitterness.
Preheat the Oven:
Preheat your oven to 180-190°C (355-375°F) for 10 minutes to ensure it’s hot enough to start the baking process.
Shape the Snacks:
Transfer the mixture to a piping bag fitted with a 7-8mm diameter tip. Line a baking tray with parchment paper, and pipe the oatmeal mixture into small, even shapes on the tray. Wet your fingers with water to smooth out any rough edges.
First Bake:
Bake in the preheated oven at 180-190°C (355-375°F) for 15 minutes. This initial high-temperature bake helps to set the shape and start the crisping process.
Second Bake:
After 15 minutes, reduce the temperature to 150°C (300°F) and continue baking until the snacks are dry and crispy, about 25-40 minutes. This lower temperature ensures the snacks dry out without burning.
Final Check:
Test a piece to ensure it’s dry and crispy all the way through. If the center is still soft, return to the oven at 130-150°C (265-300°F) for an additional 10-20 minutes until fully dried.
Cool and Store:
Once completely dry and crispy, remove the snacks from the oven and let them cool. Store in an airtight container where they will stay crispy for 2-3 months.
Tips for Success:
Don’t Skip the Cooling: Allowing the mixture to cool before adding the eggs is key to preventing the eggs from scrambling, which would affect the texture of your snacks.
Baking Powder is Optional: If you prefer a completely smooth texture without any bitterness, you can skip the baking powder.
Make Them Your Own: While this recipe is designed to be savory, you can easily adapt it to your taste by adding spices, herbs, or a sprinkle of parmesan cheese before baking.
Conclusion: These Crispy Oatmeal Snacks are more than just a healthier alternative to French fries—they’re a testament to the power of wholesome ingredients. By combining oatmeal, butter, and eggs, you get a snack that’s satisfying, crunchy, and full of flavor without the need for frying or unhealthy additives. Perfect for snacking anytime, these treats are best enjoyed fresh out of the oven, but they’ll stay crispy for months, making them a convenient option for anyone looking to make smarter snack choices. Share this recipe with friends and family, and enjoy the praise for bringing something both delicious and nutritious to the table!
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