Crispy Chia Seed Crackers
Chia seed crackers are sturdy enough for any dip, easy to customize and simply a very useful, fiber-filled cracker.
Servings: 30 crackers, 6 servings of 5 crackers each
Calories: 86kcal
Ingredients
- ½ cup almond flour 50g
- ¼ cup chia seeds 30g, ground
- 2 tablespoon sesame seeds
- Good pinch of flaked sea salt
- 3 tablespoon water
Instructions
- Preheat the oven to 175C / 350F (electric) or 155C / 310F (fan assisted).
- Stir together the dry ingredients in a mixing bowl, then add the water. Stir with a spatula or fork until a dough forms.
- Roll the dough out thinly between two sheets of parchment paper. Fold over the edges to form a rectangle. Place the parchment sheet back on top and re-roll.
- Remove the top sheet of parchment. Pre-cut into 30 squares (I used a pizza cutter) and lift the parchment paper with the cracker dough onto a baking sheet.
- Bake for 15 minutes or until slightly golden. Oven time will depend on how thick or think the dough is rolled out.
- Allow to cool and firm up before breaking into crackers.
Notes
1.3g net carbs per serving. Makes 6 servings.
30 crackers in total = 5 crackers per serve.
I always have a large jar of pre-ground chia seeds in the larder (see post for various uses). The chia in the ingredients list is measured ground. If you're grinding the seeds fresh, use 3 generous tablespoons, then measure ¼ cup.
Option to rotate the baking sheet during baking if the back crackers brown quicker than the front.
The crackers stay crispy in a Tupperware for weeks.
If you store them in the fridge and they do become limp, simply reheat them in the oven for 5-7 minutes. Once they cool, they will be crisp again.
Nutrition
Calories: 86kcal | Total Carbohydrates: 4.1g | Protein: 3.2g | Fat: 7g | Saturated Fat: 0.6g | Fiber: 2.7g | Sugar: 0.4g
