Chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fävaken Magasinet, was looking for a gluten-free alternative to traditional Swedish crisp flatbreads when he developed this recipe. A little experimentation showed him that when he rolled the mixture very thin, he got translucent chips. Chef Nilsson uses his chips in everything from appetizers to dessert. He especially likes layering them on top of a scoop of ice cream. We just gobble them up.
(This recipe was adapted from Fävaken by Magnus Nilsson, Phaidon, October 2012.)
three standard half sheet (18x13-inch) baking sheets
Whisk in the boiling water. Let the mixture stand for 20 minutes.
Using one third of the total mix at a time, spread the mixture onto a piece of baking parchment cut to fit into a baking sheet. Cover with another piece of parchment, and roll out as thin as a single seed. This step can be a little messy, so watch for oozing.
Transfer to a baking sheet, and remove the top sheet of parchment. Bake at 325°F for at least 10 minutes, until the mixture is completely dried. Placing the parchment on a rack improves air circulation and bakes them faster. It is difficult to overcook.
Let cool until the baked mix pulls away from the parchment. If it is flexible rather than crispy after cooling, just pop it back in the oven. You didn’t cook it enough.
Break into pieces, and serve soon for crispiest results. You can reheat the pieces at 300°F for 5 minutes.