Lately I’ve been craving something crunchy…a small snack that can give a chance to the normally slightly gooey and soft texture you get with keto. I’ve done cheese chips, and I’ve gotten a little tired of them. I’ve done flax chips, which are filled with phytoestrogens and getting a bad rep. So what’s left? I figured I could make something out of chia seeds, since I had done similarly with tortillas – and boy was I right.
These chia seed crackers are absolutely amazing. Granted they aren’t the prettiest bunch of crackers, they are well worth the effort to put in. They’re crunchy, packed with flavor, and full of healthy fats. These’ll be my new go-to crackers! If you’ve gotten a little tired of the same old, same old with your crackers, then definitely give these a try! You’ll notice a large difference in the texture, and a (what I think to be) better flavor.
In the picture, you can see a sauce served with the crackers. If you’re interested, that’s my Roasted Garlic Chipotle Aioli – super delicious to eat with these as a snack.
So, what do you normally make your crackers out of – and what do you spice them up with? Let us know in the comments below!
Yields 36 total Low Carb Chia Seed Crackers
- 1/2 cup Chia Seeds, ground
- 3 oz. Shredded Cheddar Cheese
- 1 1/4 cup Ice Water
- 2 tbsp. Psyllium Husk Powder
- 2 tbsp. Olive Oil
- 1/4 tsp. Xanthan Gum
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. Oregano
- 1/4 tsp. Paprika
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
1. Preheat oven to 375F. Grind 1/2 cup Chia Seeds in a spice grinder. You want a meal like texture.
2. Add ground Chia Seeds, 2 tbsp. Psyllium Husk Powder, 1/4 tsp. Xanthan Gum, 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Oregano, 1/4 tsp. Paprika, 1/4 tsp. Salt and 1/4 tsp. Pepper to a bowl. Mix this together well.
3. Add 2 tbsp. Olive Oil to the dry ingredients and mix it together. It should turn into the consistency of wet sand.
4. Add 1 1/4 cup ice cold water to the bowl. Mix it together very well. You may need to spend extra time mixing it together as the chia seeds and psyllium take a little bit of time to absorb the water. Keep mixing until a solid dough is formed.
5. Grate 3 oz. Cheddar Cheese and add it to the bowl.
6. Using your hands, knead the dough together. You want it to be relatively dry and not sticky by the time you finish.
7. Put the dough onto a silpat and let it sit for a few minutes.
8. Spread or roll the dough out thin so that it covers the entire silpat. If you can get it thinner, keep rolling and save the excess for a second cook.
9. Bake for 30-35 minutes in the oven until cooked.
10. Taken them out of the oven, and while hot, cut into individual crackers. You can either use the blunt edge of a knife (don’t cut into the silicone), or a large spatula.
11. Put the crackers back into the oven for 5-7 minutes on broil, or until the tops are browned and well crisped. Remove from the oven and set on a rack to cool. As they cool, they get more crisp.
12. Serve up with your favorite sauces. I’m using my Roasted Garlic Chipotle Aioli.
Makes a total of 36 crackers with a little left over dough. Per cracker, these are 31 calories, 2.5g Fats, 0.1g Net Carbs, and 1.3g Protein.
|Low Carb Chia Seed Crackers||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1/2 cup Chia Seeds||480||36||40||40||0||24|
|3 oz. Cheddar Cheese||330||27||0||0||0||21|
|1 1/4 cup Ice Water||0||0||0||0||0||0|
|2 tbsp. Psyllium Husk Powder||68||0||16||13||3||0|
|2 tbsp. Olive Oil||240||28||0||0||0||0|
|1/4 tsp. Xanthan Gum||3||0||0||0||0||0|
|1/4 tsp. Garlic Powder||2||0||0||0||0||0|
|1/4 tsp. Onion Powder||2||0||1||0||1||0|
|1/4 tsp. Oregano||1||0||0||0||0||0|
|1/4 tsp. Paprika||1||0||0||0||0||0|
|1/4 tsp. Salt||0||0||0||0||0||0|
|1/4 tsp. Pepper||1||0||0||0||0||0|
|Per Cracker ( /36 )||31.3||2.5||1.6||1.5||0.1||1.3|