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)."
photo by a food.com user photo by a food.com user
Ready In:
3hrs 5mins


  • 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


  • 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.

Questions & Replies

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  1. 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 ??
  2. 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.
  3. I love the idea, but the product was incredibly dry with a strange taste.<br/>I really wanted to like these, but I ended up throwing them out. :(
  4. 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.


  1. psyllium husk is usually add in baking items.



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