Baked (not fried) flaxseed chips

Difficulty: Hard

240

Servings

Preparation (min)

380

Total (min)

Ingredients

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

SPECIAL EQUIPMENT

8 sheets parchment paper, each about 25 cm x 30 cm (10 in. x 12 in.)
4 cake racks, each about 25 cm x 30 cm (10 in. x 12 in.)

Preparation

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.

CHEF’S NOTE

"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".

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