Cricket and Buckwheat Crackers

Serves: 4 Persons
Preparation time: 1 day
Cooking time: 1 hour
Techniques: Boiling, blending, drying, deep frying


  1. Dry the crickets until completely dry.
  2. Boil Buckwheat grains and risotto rice until overcooked.
  3. Strain water out from risotto rice and buckwheat, save the water.
  4. Crush the crickets in a food processor gently.
  5. Blend the grains with the leftover water and salt in a blender, until smooth and shiny. Add fresh water if needed.
  6. Spread the mass on a silicone mat, and dry in room tempature until completely dry.
  7. Heat oil to 210 Degrees Celsius and crack pieces from the dried cracker and gently fry them in hot oil, until the cracker expands.
  8. Dry on top of a paper and sprinkle salt on top.

Instead of buckwheat, quinoa or millet works the same way.