Baked (not fried) flaxseed chips
Preparation : 20min
Preparation Time : 380min
Servings : 240
- 225 g (1½ cup) golden flaxseeds (more delicate flavour than brown)
- 450 ml (2 cups) warm water (40°C/100°F)
- 4 tbsp. tamari
VARIATION WITH FLAXSEED AND SESAME
- 175 g (1 1/3 cup) flaxseeds
- 50 g (1/3 cup) sesame seeds
- 400 ml (1 3/4 cup) warm water (40°C/100°F)
- 4 tbsp. tamari
- 8 sheets parchment paper, each about 25 cm x 30 cm (10 cm x 12 in.)
- 4 cake racks, each about 25 cm x 30 cm (10 in. x 12 in.)
- Grind the flaxseeds in a coffee grinder.
- Using a whisk, mix the flaxseed powder with the water and the tamari until you have a thin batter (similar in consistency to crepe batter).
- Cover and let rest for 1 hour.
- Spread the batter on 4 sheets of parchment paper.
- Cover each sheet with another sheet of parchment paper (sandwiching the batter between sheets).
- Smooth the paper with your hands to ensure the batter is spread evenly and fully covers the paper. The “sandwiches” will now be the thickness of the finished chips.
- Slide each sheet onto a cake rack.
- Preheat the oven to 60°C (140°F).
- Place the racks of chips in the warm oven and dehydrate until crispy, at least 6 hours. If necessary, you can overlap the racks to make them all fit in the oven at once.
- Once the chips are cool and dry, transfer to airtight containers for storage.
"Why not change things up a little? Instead of the same old chips, try these flaxseed chips. I suggest serving them with your favourite dip. You can also experiment with the recipe, for example by using salt instead of tamari, or adding spices, sunflower seeds or sesame seeds. I bake my flax chips overnight without worrying about overcooking them".