Lowcarbpsylliumflaxcrackerchipssoyfree Recipes

LOW CARB PSYLLIUM-FLAX CRACKER/CHIPS (SOY-FREE!)

Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!) image

Recipe comes from a low-carb blog...very tasty and crisp, yet strong enough to hold up with most dips. Texture is somewhere between a cracker and a chip -- excellent for satisfying those "crunchy snack" cravings of low-carbers. So quick and easy -- just mix & pour batter, no rolling out dough. (Note: these will have a quite dark color after baking due to the flax meal, kind of like blue corn tortilla chips, but brown).

Provided by ScrumptiousWY

Categories Vegan

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons heaping psyllium husks or 4 tablespoons psyllium, powder
3 tablespoons heaping ground flax seed meal
spices (approx 1 teaspoon total of any spices, such as salt, garlic powder, chili powder, curry, paprika, on)
2 1/2 cups water

Steps:

Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
Line a standard-size baking sheet (approx 11 x 17 inches) that has sides with parchment paper. Make sure the parchment covers the entire sheet and up all sides -- overlap 2 sheets if needed.
Spray parchment with cooking spray or rub with a light coating of oil.
In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
Stir in water (start with 2 cups, you may need up to 3 cups). Stir until well-blended and thickened to a gruel-like consistency (like thin cream of wheat). Let stand a couple of minutes if not thick enough, then stir again.
Pour onto prepared cookie sheet. Bake at 300 degrees Farenheit for about 3 hours or until completely dry and crispy. If atmospheric humidity is high, they may take up to overnight to get crisp.
Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
Be sure to drink plenty of water when you eat these to help digest the fiber.

Nutrition Facts : Calories 28, Fat 2.2, SaturatedFat 0.2, Sodium 6, Carbohydrate 1.5, Fiber 1.4, Sugar 0.1, Protein 1

LOW-CARB CHIPS RECIPE BY TASTY

Low-Carb Chips Recipe by Tasty image

Here's what you need: shredded mozzarella cheese, almond flour, cream cheese, medium egg, cumin, chili powder

Provided by Tiffany Lo

Categories Snacks

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 ¾ cups shredded mozzarella cheese
¾ cup almond flour
2 tablespoons cream cheese
1 medium egg
1 teaspoon cumin
½ teaspoon chili powder

Steps:

1, Preheat the oven to 425°F (220°C).
Mix the shredded mozzarella and almond flour in a medium microwaveable bowl. Stir until combined, then add the cream cheese.
Microwave for 1 minute. Take out and stir until a dough-like texture forms.
Add the egg, cumin, and chili powder. Mix until everything is well incorporated.
Place the dough between 2 sheets of parchment paper. Using a rolling pin, flatten dough into a thin layer. The thinner the layer, the crispier the chips are! Take off the top parchment paper layer.
Transfer the dough with the bottom piece of parchment paper to a baking sheet.
Bake for 12-15 minutes, or until browned on the top.
Remove from the oven and cut into squares with a pizza cutter or knife.
Serve with your favorite dip.
92 total carbs 65 dietary fiber 27 net carbs per serving 06g net carbs per serving (about 10 chips)
Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 16 grams, Sugar 2 grams

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