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Poppy Seed Snack Crisps & Vegetable Spread

??I developed these crunchy crisps as a fun and healthy snack for a wedding shower. They’re delicious with the homemade vegetable spread, or try them with preserves or jam. —Awynne Thurstenson, Siloam Springs, AR
  • Total Time
    Prep: 1-1/2 hours + rising Bake: 15 min.
  • Makes
    34 dozen crisps (1 cup spread)


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons poppy seeds
  • 2 teaspoons salt
  • 3 to 4 cups bread flour
  • 1 medium cucumber, peeled, seeded and grated
  • 1 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1 small carrot, grated


  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, poppy seeds, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Divide into fourths. Shape each into a 13-in. log. Place on baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 350° until golden brown, 15-20 minutes. Cool completely.
  • Cut into 1/8-in. slices; place on ungreased baking sheets. Bake at 350° until golden brown and crisp, 15-20 minutes.
  • Meanwhile, place cucumber in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Drain and pat dry. In a small bowl, beat cream cheese and garlic powder until smooth. Beat in carrot and cucumber. Serve with crisps. Store leftover crisps in an airtight container.

Test Kitchen tips
  • This recipe makes plenty of crisps for another use. Store leftovers in an airtight container.
  • The dough gets is twice baked, similar to biscotti, to create a crisp texture.
  • Nutrition Facts
    1 cracker with 1 teaspoon spread: 24 calories, 2g fat (1g saturated fat), 5mg cholesterol, 76mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.
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