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    You are in: Home / Recipes / Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!) Recipe
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    Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    ScrumptiousWY's Note:

    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).

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    Units: US | Metric

    • 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 1/2 cups water


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

    Ratings & Reviews:

    • on January 17, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2012


      I love the idea, but the product was incredibly dry with a strange taste.
      I really wanted to like these, but I ended up throwing them out. :(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2009


      This is quite good. I have diverticulosis so need fiber everyday. I bought the fiber crackers with psyllium husks, but it was quite pricey. This is great. I added a little apple sauces and cinnamon and about a Tablespoon of sugar. This made a great cracker for the kids.

      people found this review Helpful. Was this review helpful to you? Yes | No


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

    Serving Size: 1 (102 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 28.0
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 6.0 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 1.4 g
    Sugars 0.0 g
    Protein 0.9 g

    The following items or measurements are not included:

    psyllium husks

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