12 Serves
34 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
50 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a saucepan, lightly toast the almonds and cashews over medium heat until fragrant, then set aside to cool.
In the same saucepan, lightly toast the sesame seeds and set aside.
Pulse the toasted almonds and cashews in a food processor until they form a coarse, crumbly powder.
In a mixing bowl, combine the almond-cashew powder, toasted sesame seeds, salt, and ground cardamom.
In a clean saucepan, melt the butter over low heat, then whisk in the honey until emulsified.
Gradually fold the butter-honey mixture into the dry ingredients using a spatula until a loose, dough-like consistency is achieved.
Spoon tablespoon-sized portions onto the prepared baking sheet. Dip a fork in cooking oil and use the back of the fork to flatten each portion.
Bake for 8 to 10 minutes until the crisps are golden brown. Remove from the oven and, if desired, use a cookie cutter to shape them while still warm.
Allow the crisps to cool completely on the baking sheet before transferring them to an airtight container.
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