Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!)
Ready In: 3 hrs 5 mins
Serves: 4-6
Ingredients
- 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
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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