br>To make the sunchoke crisps, preheat oven to 400\u00b0F
In a food processor, combine trout, cream cheese, lemon juice and lemon zest. Process until smooth. Add dill and season. Process until combined. Transfer to a serving bowl, cover with plastic wrap and chill until required.
Meanwhile, to make the spicy crisps, preheat oven to 350\u00b0F. Lightly oil 2 large baking trays. Lightly coat flatbread with oil then sprinkle with chili powder. Season. Cut in 1/2 lengthwise then into wedges. Arrange on trays and bake for 3-4 mins, until crispy. Let cool completely.
Serve pate with spicy crisps.
aper.
Arrange 24 Pretzel Crisps(R) face up in prepared
Arrange 24 Pretzel Crisps(R) on a parchment-lined
Combine all the ingredients (except Pretzel Crisps(R)) in a large mixing bowl. Refrigerate 10 minutes. Place a scoop of the broccoli slaw mixture on top of Pretzel Crisps(R) and enjoy.
To make pita crisps:
Preheat oven to 350*
Shred chicken and coat with hot sauce.
Top Pretzel Crisps(R) with chicken, celery, carrot and blue cheese.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a small pan with aluminum foil.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared pan. Top each with a marshmallow half.
Broil until the marshmallows are golden brown, 30 seconds to 1 minute. Remove and set aside.
Combine chocolate chips and butter in the top of a double boiler over hot water on medium heat. Stir until chips are melted and mixture is smooth.
Drizzle chocolate over the marshmallows.
Arrange Pretzel Crisps(R) on a baking sheet. Top with basil, Parmesan cheese, and tomato slices.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place baking pan in preheated oven. Broil until cheese has melted, 2 or 3 minutes. Let cool and serve.
Melt chocolate chips on a low setting in microwave-safe bowl until soft, about 15 seconds. Stir; microwave until completely melted, in 10-second intervals.
Place a teaspoon of cookie dough between two Original Pretzel Crisps(R). Dip one side of the sandwich into melted chocolate and allow for it to settle/harden before serving.
Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper.
Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally.
Serve warm with Snack Factory(R) Pretzel Crisps(R).
rolling pin, crush Pretzel Crisps(R) until fine, but with
In medium bowl, combine zucchini, leeks, eggs, panko, and salt and pepper.
Heat 1/2 inch oil in large non-stick skillet over medium-high heat. Form small patties from the zucchini mixture using a spoon; add to hot oil in batches. Cook until golden brown, 2 to 3 minutes per side. Remove from pan and drain on paper towels.
Arrange Pretzel Crisps(R) on a serving tray. Top each crisp with a mini zucchini fritter. Add a drop of ranch dressing, if desired. Serve.
Preheat oven to 375 degrees F (190 degrees C).
Arrange Garlic Parmesan Pretzel Crisps(R) flat in a circle on a baking sheet. Cover with marinara sauce, mozzarella cheese, and pepperoni slices.
Bake in preheated oven until cheese is melted, about 10 minutes. Finish with sliced olives and Italian spices.
Cook spinach and artichoke hearts according to package directions. Drain well. Chop.
Place cream cheese, sour cream, Parmesan cheese, garlic powder, and red pepper flakes in a saucepan. Stir and cook over medium heat until mixture is blended and warm. Stir in chopped artichoke hearts and spinach. Serve warm with Original Pretzel Crisps(R)!
Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted.
Dip different parts of Original Pretzel Crisps(R) into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!
Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
Spread (or pipe) the yolk mixture onto a Snack Factory(R) Pretzel Crisps(R), and sprinkle with black sesame seeds and green onion slices.
If not serving right away, refrigerate until ready to serve for up to 3 hours.
Line a baking sheet with waxed paper. Arrange Snack Factory(R) Pretzel Crisps(R) on sheet.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory(R) Pretzel Crisp(R).
Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.
spatula, remove the wonton crisps to a platter to let
iquidise.
For the parsnip crisps.
peel and finely slice