Delicious and crunchy crisps made from soybean paste, with optional flavor enhancements like dried red chiles, fresh wild lime leaves, sesame seeds, minced ginger or galangal.
170 minutes
Delicious and crunchy crisps made from soybean paste, with optional flavor enhancements like dried red chiles, fresh wild lime leaves, sesame seeds, minced ginger or galangal.
Soybean Paste
tablespoons
Dried Red Chiles, minced
teaspoons
Fresh Wild Lime Leaves, minced
teaspoons
teaspoons
teaspoons
1. Prepare Drying Area
Prepare your drying area by setting up a drying rack or mat close to your work area. This will make it easier to transfer the disks later on.
2. Prepare Flavor Options
Prepare any optional flavors like dried red chiles, fresh wild lime leaves, sesame seeds, or minced ginger or galangal.
3. Shape Soybean Paste
Take one packed tablespoon of soybean paste and place it onto a plastic sheet. Lightly press the paste with moistened fingertips to slightly flatten it. Cover the flattened paste with another plastic sheet and gently tap it to spread the paste into a thin 3-inch disk.
4. Transfer to Drying Rack
Peel off the top plastic sheet, carefully flip the disk onto your drying rack, and then peel off the remaining plastic. Repeat this process with the remaining soybean paste until you have all your disks ready for drying.
5. Dry the Disks
Place the disks in the sun or use a 150°F oven if you’re in a damp climate. The drying time will vary, but you’ll know they’re ready when the disks have shrunk and may have slight cracks.
6. Store the Crisps
Once the disks are fully dried, store them in a cookie tin in a cool, dry place. This will keep them crisp and ready to enjoy indefinitely.
7. Add Flavoring (Optional)
If you’re looking to add some extra flavor, mix in a scant ½ teaspoon of your chosen flavorings per disk with the soybean paste before shaping.
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