Rosemary Raisin Almond Crisps
Delightful, savory crisps chock full of almonds, raisins, and fresh rosemary. Yields approximately 48 crisps
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup low fat buttermilk, shaken
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 1 cup raisins
  • 1 cup sliced, toasted almonds
  • 3 tablespoons coarsely chopped fresh rosemary
  1. Preheat oven to 350º F. Lightly but throughly grease a loaf pan with vegetable oil.
  2. In a medium bowl, mix together AP flour, whole wheat flour, baking soda, and salt until just combined.
  3. Mix in the buttermilk, sugar, and honey and stir well.
  4. Slowly add raisins, almonds, and rosemary, making sure they are evenly distributed through the batter so every crisp will have a bit of each!
  5. Pour the batter into prepared loaf pan. Smooth top of the batter with a spatula. Place on the middle rack of preheated oven and bake for 40-45 minutes, until loaf is springy and has a nice, golden color.
  6. Carefully remove loaf from pan and allow to cool on a cooling rack. After an hour or so, wrap the loaf in foil and let chill in the freezer until firm, at least 2 hours (the harder the loaf gets, the easier it will be to cut, so longer is better!).
  7. Preheat oven to 300º F. Lightly but throughly grease a baking sheet with vegetable oil (I needed two baking sheets for the recipe, so it depends on the size of your sheet. You can also work in two batches).
  8. When sufficiently firm, remove loaf from the freezer, place on cutting board, and use a serrated knife to slice the loaf into very thin slices (about ⅛” thick).
  9. Arrange slices in one layer on the baking sheet(s) and bake for 15 minutes. Take the pan from the oven and flip the slices over, and return to bake for 15 minute more, or until nicely crisp but not burnt.
  10. Allow the crisps to cool on a wire cooling rack. You can store the crisps in an airtight container for up to two weeks.
Recipe by PopArtichoke at