Chirps Chips & New Cricket Flour Chip/Cracker Recipe

If you are a fan of ABC’s Shark Tank tv show, then you may have seen some amazing edible insect companies featured on the program.  They actually both received funding from Mark Cuban – Go Crickets!  For some people, trying full crickets or insects that still look like an insect can be difficult to get out of their mind. And it makes sense, not often do we eat a chicken while it still looks like a chicken, etc. We get it! However, there are a lot of great ways to incorporate cricket protein when it is used as a powder that helps to reduce the amount of land, feed, and water resources and still taste great. This can be in the form of cricket flour recipes like cricket chips, muffins, shakes, smoothies, etc.

This week we are prepping for a viewing party and decided to make some delicious cricket flour and cricket powder chips/crackers. By adding the cricket protein we get an added boost of protein and nutrition, and also adds a hint of nutty or almond taste to the cricket chips that taste great! We also get to support a great company with Chirps Chips and taste some too. Enjoy!


2 1/2 cups all purpose baking flour
1/2 cup Cricket Flours: 100% Pure Cricket Powder
1 cup water
4 tbsp olive oil
2 tsp sugar
1 tsp salt
2 tsp sesame seeds
2 tsp poppy seeds
1 tsp thyme
1 tsp black Hawaiian sea salt (any sea salt will work but we love the color and flavor)


  • Preheat oven to 450 degrees
  • In a small bowl combine the poppy seeds, sesame seeds, thyme and 1 tsp black Hawaiian sea salt and set aside.
  • In a medium mixing bowl combine the baking flour, cricket flour, 1 tsp salt, and sugar (baking flour and cricket flour can be switched out for 3 cups of our Cricket Flours: All Purpose Baking Flour)
  • Add water and olive oil to the dry mix and stir until the dough is mixed.
  • On a floured board, start by using half of the dough and a rolling pin to flatten until 1/8inch or less.  Trim edges for a cleaner cut if desired.
  • Lightly brush the top of the dough with water and lightly spread the seed mixture across the top.
  • Slice into 1 x 2 inch or 1 x 1 inch pieces and place on a baking sheet.  Poke each piece with a fork so that your cricket chips won’t puff up while baking, and set on the bottom rack of the oven for baking.
  • Cook for 12 minutes until lightly browned, and then remove to cool.

Looking for More Cricket Flours Recipes?

We have a full range of Cricket Flours recipes for you to try in our published edition of the “Cricket Flours Cookbook: All Cricket, No BULL…” with 50+ recipes.  See samples of our recipes here on our website and don’t forget to let us know what your favorite recipe is by sending us a message or connecting with us on Facebook or Instagram.

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