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

Recipe by ScrumptiousWY
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 5mins
SERVES: 4-6
UNITS: US

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
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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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