It’s a Sunday afternoon, my daughter is napping, and I’m sipping a cold drink and munching on chips and salsa. Life is good.
In my nectarine salsa post, I mentioned that I was working on improving a flax chip recipe and I think I did it. Previous attempts at making a flax-based chip, like this one, although low-carb and grain-free, resulted in a flimsy chip that didn’t stand up well to a heavier dip. The chip would break apart in mid dip leaving the piece to get soggy and muddy the rest of the salsa or dip. The taste and texture also left something to be desired. For the flavor, I messed around with this recipe but it still wasn’t what I was aiming for. I wanted a chip that wasn’t bland but neutral enough to pair with any type of dip. The recipe also had to be quick and easy to make since I would be making it often and I’m short on time. After much tinkering, I made one simple addition and it was the one I needed – almond butter. The almond butter provides some much needed body and integrity while still letting it be light and crunchy enough to be a chip and not a cracker.
So without further ado, here it is.
Better Than A Corn Chip
Makes two cookie sheets worth
1 cup ground flax seeds
1 cup water
1/2 cup almond butter (I use salted)
1 to 2 teaspoons salt
- Preheat oven to 325 degrees F.
- Mix all the ingredients together. Mixture will look and feel gelatinous.
- Spread mixture on a silicone baking sheet or parchment paper to about 1/8 inch thickness.
- Bake for 10 to 12 minutes then flip the whole thing and bake for another 5 to 10 minutes. Chip will look dry when done.
- Cool completely before breaking into smaller pieces.
Since the chip mixture needs to be spread onto the cookie sheet, it doesn’t lend well to scoring before baking so I just break it apart after it’s done. I like the more rustic and organic feel of it anyhow. For a raw version, this chip can be dehydrated as well. Like a corn chip, I like this to be salted only, but you can season it however you fancy.
So there you have it, easy peasy flax chips that are ready for dipping. Enjoy!