Simple Millet Crisps
These are a simple way to use up leftover hot cereal. Only down-side, they need to be eaten right away, because the humidity will make them soggy.
- 4 cups fresh cooked millet still hot
- 2 Tbsp sesame seeds optional
- 1 tsp Country Style Seasoning OR 1/2 t. salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp dried herbs basil, parsley, etc
MIX together in a bowl.
SPOON into balls on sprayed cookie sheet, while still hot and creamy.
PAT DOWN to desired size with a fork (dip in cold water to keep from sticking).
SPRINKLE with additional salt and seasonings on top for flavor.
BAKE at 350F for 30-45 minutes until golden, flipping occasionally, then dry them out at low heat (200F-250F) for an hour OR until crisp. If the center is still moist, they will become tough and chewy, instead of crispy, when they are cool.
SERVE them hot from the oven OR let cool well before storing.
You can alternate the seasoning to make them sweet, salty, or savory. Have fun playing around!