Keto Flaxseed Chips

Servings

3 dozen (+/-)

Prep

10 min

Cook

10 min
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Hello, hello! I’ve not been spending time on my blog for the past month! Honestly, I’m running out of ideas and I’ve been eating simple meals which I think don’t need to be on the blog. Anyways, I’m getting my groove back and certainly meal ideas for those who are on the keto way of eating.

Most chips sold in supermarkets are made from either potatoes or flour, which are obviously high in carbs. There’s reduced fat, fat free, sodium free and gluten free, but no low carb. So I was looking for something crunchy to snack on or have as dips and I came across this Low Carb Flaxseed Chips from Low Carb Recipe Ideas. I tried it out and got hooked. Hooked so much, I would make it at least once a week.

You can adjust seasoning according to what you like. I like mine a little spicy so I add a chili powder mix of cayenne, chili, cumin, and paprika. These chips are perfect as a dip or a high fiber snack.

Roll it out as thin as you can between 2 parchment papers.

Roll it out as thin as you can between 2 parchment papers.

Cut it with a pizza cutter before baking.

Cut it with a pizza cutter before baking.

Ingredients

  • 1 cup Flaxseed Meal (Golden or Brown)
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 2 teaspoons Chilli Powder Mix (Cayenne, Paprika, Chilli) *optional
  • ½ cup Water

Directions: 

  1. In a bowl, mix ground flax meal and seasonings well.
  2. Add water and mix till combined with a spatula.
  3. Cover and set the dough aside for 10 minutes.
  4. Pre heat oven to 200°c (400°F).
  5. Once dough is ready, roll it out between 2 parchment papers as thin as you like. (cooking times will vary according to thickness)
  6. Gently pull apart parchment paper from each side of the rolled dough onto the other (this is to make sure it does not stick to the paper while baking)
  7. Place the rolled dough with parchment paper onto a baking sheet and use a pizza cutter to cut into cracker sized pieces.
  8. Bake chips for 10-15 minutes (longer if thicker).
  9. Once chips are baked, turn off the oven, remove and break the crackers. Spread the crackers on the baking tray and return to the oven for another 10 minutes with the oven door slightly opened. (this is to dry it out so it gets crispy)
  10. Allow crackers to cool completely before storing.

Tips:

  • Conversion Chart 
  • You can adjust seasoning according to what you like. I like mine a little spicy so I add a chili powder mix of cayenne, chili, cumin, and paprika. These chips are perfect as a dip or a high fiber snack.
  • If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it!
  • Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.
  • Nutrition Facts (based on my ingredients) : Per serving (8 pieces) 124 kcal, Total Fat – 9 g, Total Carbs – 7 g, Fiber – 6 g = NET Carbs – 1 g, Protein – 4 g.

Enjoy!

Cherry's Signature

Keto Flaxseed Chips

Keto Flaxseed Chips

 

 

 

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9 Comments

  1. Thanks for this recipe! I’m going on a trip and want to bring some with me–how long will they keep in a sealed container at room temp?

    • Welcome! Sorry for the late reply. They keep well for about 3-4 days in an airtight container.

  2. I just made these and the flavor is pretty good, the texture isn’t quite like a real cracker but I expected that! I did find it much easier to roll out onto a silpat mat with parchment over the top. Trying to do it between two parchment, it was just sliding all over the counter. No need to peel it off the silpat before baking either, it won’t stick!

    • You can get it quite crispy if you really roll it out thin and allow it to ‘dry out’ for a little while in the oven. I don’t have a silpat yet hence why I used two parchment papers and I used my tummy to hold one end of it 🙂 Glad you tried out the recipe and thanks for the tips!

  3. I forgot to mention I also used 1 tbsp of toasted sesame and sea salt on top before baking which was nice.

  4. Fatima 2 months ago

    Second time making these. Your recipe is perfect! Its super easy and the flavour is great!

  5. Debbie 1 week ago

    I use a recipe very similar that adds pumpkin , sesame and sunflower seeds but will give yours A try too. I love flax crackers

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