SNACK POPPÉ is a savory protein crisp containing inflammatory sunflower oil, processed soy flour, and artificial flavor enhancers like yeast extract. This DIY version eliminates the seed oil (replacing with avocado oil), uses clean protein sources (chickpea and almond flour), and relies on real vegetables and aged cheese for authentic flavor without additives.
Based on: SNACK POPPÉ
· Makes approximately 25 servings (2.5 kg total)
· Serving: 100g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial SNACK POPPÉ from TOO GOOD often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original SNACK POPPÉ may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Preheat your oven to 325°F (163°C) and line 4 large baking sheets with parchment paper. In a large mixing bowl, combine all the dry ingredients: 750g chickpea flour, 200g almond flour, 400g tapioca starch, 325g potato flakes, 300g rice flour, 150g cheese powder, 40g onion powder, 35g tomato powder, 60g coconut sugar, 25g salt, 15g paprika, 30g nutritional yeast, and 8g citric acid. Whisk thoroughly for 3-4 minutes to ensure even distribution — the protein flours and starches tend to clump, so break up any lumps completely.
Step 2. In a separate bowl, whisk together 275g avocado oil with 480ml (2 cups) room temperature filtered water until well emulsified — this takes about 2 minutes of vigorous whisking. The mixture should look creamy and uniform, not separated. Gradually pour the oil-water mixture into the dry ingredients while stirring constantly with a wooden spoon. Mix for 4-5 minutes until you have a thick, uniform dough that holds together when pressed but isn't sticky. The dough should feel like firm cookie dough — add 1-2 tablespoons more water if it's too dry and crumbly, or 1-2 tablespoons more tapioca starch if it's too wet.
Step 3. Divide the dough into 4 equal portions (about 625g each). Working with one portion at a time, roll the dough between two sheets of parchment paper to exactly 3mm thickness — use a rolling pin with thickness guides if available, as consistent thickness is crucial for even baking. The dough should cover about a 12x16 inch area when properly rolled. Using a sharp knife or pizza cutter, score the rolled dough into 2.5cm x 2.5cm squares, cutting completely through but leaving the pieces in place on the parchment.
Step 4. Carefully transfer the scored dough (still on parchment) to your prepared baking sheets. Brush the tops very lightly with additional avocado oil using a pastry brush — this helps achieve maximum crispiness. Bake for 18-22 minutes, rotating the pans halfway through for even browning. The crisps are done when they're golden brown at the edges and sound hollow when tapped — they should easily separate along the score lines. If some pieces are browning faster than others, remove the done pieces and continue baking the rest for 2-3 more minutes.
Step 5. Remove from oven and immediately break apart along the score lines while still warm — they'll be easier to separate now than when cooled. Spread the individual crisps on cooling racks and let cool completely for 30-45 minutes. They'll continue to crisp up as they cool. Store in airtight glass containers with tight-fitting lids for up to 3 weeks at room temperature, or freeze in freezer bags for up to 3 months. To refresh crispiness, spread on a baking sheet and reheat at 300°F for 3-5 minutes, then cool completely before storing again.
Storage
Store in airtight glass containers at room temperature for up to 3 weeks. Keep away from humidity which will soften the crisps. Can be frozen for up to 3 months. To refresh crispiness, warm briefly in a 300°F oven.
Cost Comparison
Cost per serving (homemade)$1.54
Cost per serving (store-bought)$2.99
Savings48%
Higher upfront ingredient cost but substantial long-term savings. Most ingredients make multiple batches, bringing per-serving cost down significantly with bulk purchasing. Premium organic ingredients justify higher initial investment.