Description
These crunchy delights are low in carbs and packed with healthy fats and fibre. So, let’s dive into the recipe and get ready to satisfy those snack cravings guilt-free!
Ingredients
Scale
- 1/4 cup chia seeds
- 1/2 cup water
- 1/2 cup mixed seeds (such as sesame, sunflower, pumpkin, flaxseeds, etc.) I like to use these.
- 1/4 teaspoon salt (or to taste)
- One teaspoon of garlic powder
- Optional seasonings: onion powder, dried herbs (such as rosemary or thyme)
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a bowl, combine all of the seeds and water. Let the mixture sit for about 10 minutes until it forms a gel-like consistency.
- Season the mixture with salt and any optional seasonings you prefer. Mix until everything is evenly combined.
- Transfer the mixture onto the prepared baking sheet. Place another piece of parchment paper on top and use a rolling pin to roll out the mixture into a thin, even layer. Aim for a thickness of about 1/8 to 1/4 inch.
- Remove the top layer of parchment paper and score the dough into desired cracker shapes using a sharp knife or a pizza cutter.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown and the crackers are crisp. Keep a close eye on them to prevent burning.
- Once the crackers are done, remove them from the oven and allow them to cool completely on a wire rack. They will become even crispier as they cool.
- Once cooled, break the crackers along the scored lines and enjoy them as a crunchy keto snack! Store any leftovers in an airtight container at room temperature for up to a week.