Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!)

READY IN: 3hrs 5mins
Recipe by ScrumptiousWY

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).

Top Review by vsokolova

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? I 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.

Ingredients Nutrition

  • 4 tablespoons heaping psyllium husks or 4 tablespoons psyllium, powder
  • 3 tablespoons heaping ground flax seed meal
  • spices (approx 1 teaspoon total of any spices, such as salt, garlic powder, chili powder, curry, paprika, on)
  • 2 12 cups water


  1. Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
  2. 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.
  3. Spray parchment with cooking spray or rub with a light coating of oil.
  4. In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
  5. 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.
  6. 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.
  7. Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
  8. Be sure to drink plenty of water when you eat these to help digest the fiber.

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