Chilean Cochayuyo Crackers — Homemade Seaweed Crackers Recipe

Versión en Español

Chilean galletas de cochayuyo are thin savory crackers made with whole wheat flour and powdered cochayuyo seaweed, seasoned with garlic and onion powder, and baked until crisp. They take 20 minutes of preparation plus 30 minutes of baking and serve 6 people.

Cochayuyo has a long culinary tradition in Chile as part of Mapuche culture for centuries, and these crackers are a great way to give new life to this heritage ingredient.

How to Make Chilean Cochayuyo Crackers?

These original crackers are made from whole wheat flour with dried, ground cochayuyo mixed in so the seaweed blends perfectly into the dough. The dough is rolled very thin, cut into rounds, and baked until golden and crisp.

Nutritional Information

Each serving of cochayuyo crackers contains approximately 120 kcal, 20 g of carbohydrates, 3 g of fat, 4 g of protein, 2 g of fiber, 1 g of sugars, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Galletas de Cochayuyo Recipe

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 6 people

Ingredients

• 140 g (1 cup) of whole wheat flour
• 150 ml (5 fl oz) of warm water
• 60 g (2 oz) of cochayuyo powder
• 10 ml (2 teaspoons) of olive oil
• 2 g of garlic powder
• 2 g of onion powder

Instructions

1. Preheat the oven to 180 C (356 F) for at least 10 minutes and grease a baking tray. In a large bowl, combine the whole wheat flour, the ground cochayuyo, the garlic and onion powder, the olive oil, and the warm water, and mix into an even dough.

2. On a clean, smooth surface, roll out the dough with a rolling pin into a sheet 1 to 2 mm thick. Cut the crackers with an 8 to 10 cm round cutter and arrange them on the greased tray without touching.

3. Bake the crackers for 25 to 30 minutes or until golden. Cool them on a rack and serve on their own or with any topping you like.

Additional Tips

Hydrate the seaweed

Before adding the cochayuyo, soak it in 30 ml of warm water for 5 minutes and drain it well to wake up its flavor and keep it from absorbing too much moisture.

Add Parmesan

Mix a tablespoon of grated Parmesan into the dough; its umami complements the seaweed without masking it.

Roll them thin

The thinner the dough, the crisper the crackers. Aim for 1 to 2 mm.

Frequently Asked Questions (FAQs)

1. Can I make my own cochayuyo powder?

Yes. Buy dried cochayuyo, cut it into pieces, and grind it in a powerful blender or coffee grinder until it has the texture of fine flour.

2. How do I keep them from going soft?

Being a sea product, they absorb humidity. Store them in an airtight glass jar or tin with a piece of paper towel at the bottom; they stay crisp for up to 10 days.

3. Are they suitable for teething children?

Yes, under supervision. Their firmness and their calcium and magnesium make them a good way to introduce seaweed from an early age.

4. Can I use oat flour instead of whole wheat?

Yes, but oat flour absorbs more water. Add the warm water gradually until the dough comes away from your hands without sticking.

What Is Cochayuyo?

Cochayuyo (Durvillaea antarctica) is a large brown seaweed that grows on rocks along the Chilean coast. It is sold dried in long bundles and is used in stews, salads, burgers, and baked goods.

Benefits of Cochayuyo

Cochayuyo is rich in soluble fiber, which helps create a feeling of fullness and supports digestion, and it provides minerals such as iodine, calcium, and magnesium.

Did You Know?

Cochayuyo grows on the rocks of the Chilean coast from Coquimbo to Cape Horn and can reach several meters in length. Its name comes from Quechua and means salty herb.

Recommended

• Chilean Cochayuyo Burgers Recipe
• Chilean Cochayuyo Jam Recipe
• Cochayuyo Ceviche Recipe
• Chilean Chuno Cookies Recipe