Ingredients
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4
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3
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2 1/2
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-
-
-
-
-
-
-
-
-
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Directions
Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!), Recipe comes from a low-carb blog very tasty and crisp, yet strong enough to hold up with most dips Texture is somewhere between a cracker and a chip — excellent for satisfying those crunchy snack cravings of low-carbers So quick and easy — just mix & pour batter, no rolling out dough (Note: these will have a quite dark color after baking due to the flax meal, kind of like blue corn tortilla chips, but brown) , These turned out great! I added some chia and sesame seeds Topped with Himalayan salt and cracked pepper I did lower oven to 250 and baked a bit longer Very adaptable to ingredients around the house I love that they are low carb crunchy snack for cheese or salad topper They do turn a dark brown in color My husband thought I had burned these like everything else I aggressively bake but not this one time ??, I made this as directed, and used salt as the seasoning I wish this recipe called for exact amounts rather than heaping Tablespoons because it is too vague Couldn’t you have weighed the ingredients? used the lower end of the recommended amount of water and allowed the mix to sit for more than 5 minutes before spreading onto a baking sheet, but even then my crackers ended up being paper-thin and more brittle even than kale chips The flavor is fine but they are too thin and can’t hold up to anything, never mind a spread or dip
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Steps
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1
Done
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Just to Clarify -- the Psyllium & Flax Are Supposed to Be Measured in "heaping Tablespoons" - 'zaar Edit Program Wouldn't Allow This Phrasing. |
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2
Done
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Line a Standard-Size Baking Sheet (approx 11 X 17 Inches) That Has Sides With Parchment Paper. Make Sure the Parchment Covers the Entire Sheet and Up All Sides -- Overlap 2 Sheets If Needed. |
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3
Done
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Spray Parchment With Cooking Spray or Rub With a Light Coating of Oil. |
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4
Done
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in Medium Bowl or Large Tumbler/Pitcher, Mix Psyllium, Flax & Seasonings. |
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5
Done
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Stir in Water (start With 2 Cups, You May Need Up to 3 Cups). Stir Until Well-Blended and Thickened to a Gruel-Like Consistency (like Thin Cream of Wheat). Let Stand a Couple of Minutes If not Thick Enough, Then Stir Again. |
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6
Done
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Pour Onto Prepared Cookie Sheet. Bake at 300 Degrees Farenheit For About 3 Hours or Until Completely Dry and Crispy. If Atmospheric Humidity Is High, They May Take Up to Overnight to Get Crisp. |
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7
Done
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Break Into Chip-Sized Pieces and Store in Ziplock Bag (they'll Stay Crispy). |
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8
Done
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Be Sure to Drink Plenty of Water When You Eat These to Help Digest the Fiber. |
