Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!)
- Ready In:
- 3hrs 5mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 59.16 ml heaping psyllium husks or 59.16 ml psyllium, powder
- 44.37 ml heaping ground flax seed meal
- spices (approx 1 teaspoon total of any spices, such as salt, garlic powder, chili powder, curry, paprika, on)
- 591.47 ml water
directions
- Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
- 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.
- Spray parchment with cooking spray or rub with a light coating of oil.
- In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
- 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.
- 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.
- Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
- Be sure to drink plenty of water when you eat these to help digest the fiber.
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Reviews
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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 ??
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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.