Crispy Chia Seed Crackers
Chia seed crackers are sturdy enough for any dip, easy to customize and simply a very useful, fiber-filled cracker.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Bread, Snack
Cuisine: British
Servings: 30 crackers, 6 servings of 5 crackers each
Calories: 86kcal
- ½ cup almond flour 50g
- ¼ cup chia seeds 30g, ground
- 2 tablespoon sesame seeds
- Good pinch of flaked sea salt
- 3 tablespoon water
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.
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.
Calories: 86kcal | Total Carbohydrates: 4.1g | Protein: 3.2g | Fat: 7g | Saturated Fat: 0.6g | Fiber: 2.7g | Sugar: 0.4g