Soak a half a cup to a cup of organic flaxseed with water (just enough to cover them in a bowl). I added 4 drops of stevia and 1/4 tsp salt. You can add oregano, rosemary, or any spices, or you can add the flavor before baking. Soak only the flaxseed over night in the refrigerator.
I added salted pumpkin seed, before I flatten the flaxseed in the pan. You can add almond or walnuts, macadamia nuts, etc. Lay the flaxseed mixture in a lined pan, use another parchment paper on top and use rolling pin to thin out layer. I did it with simply flattening them with spoon. 1 layer of flaxseed will get it super crispy. I added butter on some part, slices of mozzarella in some part of the flaxseed. I sliced swiss cheese on the side for cheese chips while I am at it. Tou can use other cheese also what ever is your favorite. 
325 degrees for 40-45 mins. I checked them at 30 and it was perfect. Turn off the oven.
You can take off the cheese and leave the flaxseed longer in the "off" oven. It will dehydrate more and flaxseed chips will be crispier but make sure you flip it the other side. 
You can dip in guacamole, garlic herb tahini, peanut or almond butter. Use all organic if you can, much better for our health. Even my spices, I turned organic. I sprinkled onion powder in the chips and dipped it in sour cream.
Yummy.
I made a big batch. If you flatten the flaxseed into just 1 layer, the crispier it gets. Bake for 15 mins for the swiss cheese and 20-30 mins for the flaxseed. I did not even need to flip the flaxseed since it is thin.
P.s. My brother said the swiss cheese tasted like a bit of fried anchovy back when we were little.
No comments:
Post a Comment