Crispbread with skyr dip
Enjoy the satisfying crunch of this homemade crispbread, made with a mix of seeds and oats for the perfect crispy bite. Paired with a creamy skyr dip infused with fresh herbs and a hint of garlic, it’s an easy, flavourful option for effortless snacking. Light, crisp, and full of texture, this recipe is the perfect way to elevate your snack time.
Ingredients
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100 g
Pumpkin seeds
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100 g
Sunflower seeds
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50 g
Sesame seeds
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50 g
Chia seeds
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100 g
Flaxseed
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100 g
Rolled oats
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180 g
Wheat flour
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1 tsp
Salt
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1 tsp
Baking powder
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200 ml
Water
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approx. 125 ml
Oil
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Skyr dip
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1 tbsp
Olive oil
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1 tbsp
Lemon juice
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1
Garlic clove
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3 tbsp
Herbs, freshly chopped (e.g. dill, chives, parsley)
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½ tsp
Sugar
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½ tsp
Dijon mustard
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Salt
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Freshly ground pepper
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Instructions
Skyr dip
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For the best texture, roll the dough to an even thickness of about 2.5 mm. Rolling it too thick can make the centre chewy, while uneven spots may brown too quickly or stay soft. Use two sheets of baking paper to stop the dough from sticking and make it easier to handle. Start rolling from the centre outwards, applying gentle, even pressure with your rolling pin. If the edges begin to crack, patch them lightly with a bit of dough to keep the shape even. For consistent results, use a ruler or dough guides to check the thickness. An even roll means every piece will bake perfectly crisp, golden, and ready for dipping.
Scoring the dough before baking helps your snack cook evenly and makes it easy to break into neat pieces once cooled. After rolling the dough, remove the top sheet of baking paper and use a sharp knife or pizza cutter to mark out squares or rectangles in your preferred size — about 4-5 cm works well for bite-sized pieces. Press firmly enough to cut through the dough but not so deep that it tears or shifts. If you want perfectly uniform pieces, use a ruler as a guide while cutting. For a rustic look, you can simply score lightly and snap the crispbread apart after baking. Whichever method you choose, scoring before baking ensures crisp, easy-to-serve portions every time.
Start with thick, creamy skyr. The dip’s base should be firm enough to hold its shape. If your skyr is very thick, loosen it slightly with a tablespoon of olive oil and lemon juice before mixing. Mix gently but thoroughly. Stir the ingredients slowly to keep the texture smooth and creamy, making sure the garlic, mustard, and sugar are evenly blended. Use fresh herbs for flavour and colour. Finely chop dill, chives, and parsley to release their aroma and give the dip a bright, fresh look. Crush the garlic finely. A smooth paste blends more evenly, giving a subtle garlicky note without overpowering. Chill before serving. Let the dip rest in the fridge for about 15 minutes so the flavours meld and the texture firms up, making it perfect for scooping with crispbread.
Questions about crispbread
To achieve that great crunch and texture, crispbread needs to be done right. That’s why we’ve got a dedicated section to answer your top questions. From storage tips to ingredient swaps, the following information will help you make sure your snack is always perfect and enjoyed thoroughly.
What’s the best way to store crispbread?
Let your snack cool completely on a wire rack before storing, this allows any leftover steam to escape and prevents moisture from softening it later. Once cooled, place it in a dry, airtight container, such as a tin or glass jar, to keep it crisp and protected from humidity. Store the container in a cool, dry place away from direct sunlight. Avoid refrigerating, as the moisture in the fridge can make the crispbread soft. If it does lose its crunch, simply reheat it in the oven at 100°C for a few minutes until dry and crispy again. When stored properly, it stays fresh and perfectly crisp for several weeks.
Why are they chewy instead of crisp?
Chewy crispbread is usually due to too much moisture or insufficient drying. Make sure to roll the dough thinly –2.5 mm or less – so it bakes and dries evenly. If 12-15 minutes at 180°C isn’t enough, bake a little longer or slightly lower the temperature to let moisture evaporate without burning the edges. After baking, you can also leave the crispbread in the warm oven with the door slightly open for a few minutes to release any remaining moisture.
How can I prevent my crispbread from burning?
To keep your snack from burning, bake at 180°C (convection/fan) and start checking a few minutes early as oven temperatures can vary. Place the tray in the centre of the oven for balanced baking – too close to the top or bottom can cause over-browning. If your crispbread still darkens too fast, slide an empty baking tray on the lower rack to shield it from direct heat. These small adjustments help achieve a perfectly golden, crisp result every time.
Can I make the skyr dip ahead of time?
Yes, you can easily make the dip a few hours or even a day in advance. Store it in an airtight container in the fridge to keep it fresh and flavourful. Before serving, stir it well to bring back its creamy texture, as the herbs and liquids may separate slightly over time. For the best taste, add a squeeze of fresh lemon juice or a drizzle of olive oil just before serving to brighten the flavour.
Nutritional values
Nutritional value, per
3795 Kcal
| Fibre | - | 82.2 gram fibers |
| Protein | 11.2 | 104.9 gram |
| Fat | 72.1 | 309.5 gram |
| Carbohydrates | 16.7 | 155.6 gram |
Recommended information
Serving suggestion
Mix and match your favourite seeds for a custom blend
Creating your own seed mix is a simple way to add flavour, crunch, and character to your crispbread. Try adding hemp seeds, poppy seeds, nigella seeds, quinoa, or amaranth for a new twist – each brings its own flavour and texture. Toast them lightly for extra nuttiness or keep them raw for a milder crunch.
Play around with the ratios to suit your taste, and don’t be afraid to experiment – just make sure the total amount adds up to 400 g. A custom blend means every batch feels a little bit your own.
More tasty dips to enjoy with crispbread
Looking to switch things up? These dips pair beautifully with the light crunch of this homemade snack:
- Sour cream and chive dip: light, creamy, and tangy with a hint of chive, a refreshing match for the nutty, seeded base.
- Blue cheese dip: bold and rich, adding depth and a savoury contrast to the crispbread’s crunch.
- Ranch dip: creamy and herby with a familiar, comforting flavour that pairs perfectly with crispy bites.
For more inspiration, head on over to our collection of savoury snacks for plenty of tasty ideas.
Want a sweet twist? Stir in some chopped chocolate
For a surprising touch of sweetness, mix 100 g chopped dark or white chocolate into the dough before baking. The chocolate melts slightly in the oven, creating delicious pockets of flavour that balance beautifully with the nutty, toasted seeds. It’s an easy way to turn your savoury crispbread into a lightly sweet, snackable treat.
Can crispbread be frozen for later?
Yes, you can freeze this snack for up to three months. Allow it to cool completely before freezing to avoid condensation and sogginess. Freeze whole sheets or portions in a freezer-safe, airtight container or zippered bag, layering with parchment paper to prevent sticking and protect against freezer burn.
When ready to enjoy, thaw at room temperature, then re-crisp briefly in a warm oven for that freshly baked crunch.
Add flavour with fresh herbs and spices
Enhance your dough with extra aroma and depth by mixing in dried herbs or spices. Hardy herbs such as rosemary, thyme, oregano, or sage hold their flavour beautifully during baking, while spices like ground cumin, coriander, fennel seeds, or paprika add warmth and richness.
Stir them directly into the dry ingredients before adding the water and oil. Use about two teaspoons of dried herbs or whole spices, or ¼–½ teaspoon of ground spices for balanced flavour.
