Hungry Bird Eats Rye + Sea Salt Nordic Crisps
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- by Hungry Bird Eats
- United States
Hungry Bird Eats founder Tina Diep grew up in Denmark, where dense, rustic crispbread is commonplace. And one bite of her Rye + Sea Salt Nordic Crisps explains why. The rye flour provides a deep, toasty flavor enhanced with a hint of olive oil richness. They’re nut-free but extremely nutty, packed with flax, pumpkin, sunflower, sesame, and chia seeds. The sea salt simplicity means you can mix and match them with any cheese, but we’d go with a bold Alpine like Ur-Eiche or L’Étivaz.
- The Rye + Sea Salt Crisps are crafted without nuts, soy, or added sugar. They’re also vegan.
- Unlike Hungry Bird’s other Nordic Crisps, which are made with gluten-free rice flour, these crisps are made with rye flour, as is traditional in Danish knækbrød recipes.
- Born to a Vietnamese family in Denmark, Tina Diep started Hungry Bird Eats to bring Scandinavian-style crispbread to the United States.
- She was pursuing a career in architecture when she discovered that her son was allergic to nuts and soy. That sparked the idea for Hungry Bird Eats, and her cracker journey began.
- From a company kitchen in New Jersey, Hungry Bird crafts crackers inspired by Danish Knækbrød, a dense crispbread that’s typically made with rye flour. Hungry Bird uses rye for some of their products, while others are made with brown rice flour.
- Tina is committed to sustainability, working with a local packaging company that uses solar panels and recycles paper and ink.
- Hungry Bird received a Good Food Award for their commitment to balancing delicious products and social responsibility.