Crispy chips - Flaxseed
These flaxseed chips have a very firm with a crispy texture. You can eat them straight as a snack or enjoy with your favorite dips, nachos or cheese. You can also add any herbs, spices or seasonings to these chips. And the best part is that these flaxseed chips have virtually no carbs and you would need to eat about 20 pieces to achieve just 0.2 g net carb so that gives us a good reason to enjoy them without guilt. Not forgetting that they are healthy too as ground flaxseed provides fiber, essential fatty acids and antioxidants. This flaxseed meal dough is so versatile, you can even shape them into squares to make crackers. They keep well in airtight containers for about 2 weeks, and you can also re-heat them in the oven to crisp them up again. The key is to bake them until really browned so that they are crispier and store better. But be careful not to over bake until burnt. You can also make wraps and tortillas (see video here) and pizza with this dough.
DIRECTIONS FOR FLAXSEED CHIPS & CUPS
1. For best results, weigh the ingredients with a digital scale
2. Add salt into the flaxseed meal and mix well.
3. Boil the water in a pot and once it has come to a boil, remove pot and place on table.
4. Add the flaxseed mix and stir with a wooden spoon until it becomes a dough.
5. Transfer the dough to a big bowl or tabletop and spread it so that it can cool down faster. It is quite hot to knead the dough immediately so you can let it cool down a bit before kneading for 1 minute.
6. Divide dough into 4 portions and shape them into balls.
7. Place one ball of dough on a parchment paper and cover with another parchment paper. Flatten the dough with your hands.
8. Roll dough into a thin layer and cut into triangular shapes. Place cut dough on baking tray lined with parchment paper.
9. Bake at the middle rack at 350 F or 180 C for about 15 to 20 mins or until browned and crispy.
10. Cool completely before storing in airtight containers. These chips can be reheated in oven to crisp up again.
11. For flaxseed cups, use a suitable sized ramekin to cut into round shapes then place the cut dough into muffin tins.
12. Bake at middle rack at 350F or 180C for about 20 mins or until browned and crispy.
13. Set aside to cool.
DIRECTIONS FOR KETO NACHOS
1. Stir fry onions with oil until fragrant. Add minced garlic, spice mix and stir fry until fragrant.
2. Add the ground meat and mix well. Then add black pepper, salt and sweetener (if using) and mix well.
3. Add tomato, paprika, chilies, tomato paste (if using) and mix well.
4. Dish up and set aside.
DIRECTIONS FOR BAKED FLAXSEED CUPS & NACHOS
1. Spoon some nachos into the cups then top with shredded cheese.
2. Bake at the middle rack at 350F or 180C until the cheese has melted.
3. For a crispier texture, remove cups from muffin tins and bake on sheet pan.
4. For leftovers, you can reheat them in the oven and they will crisp up again.
DIRECTIONS FOR BAKED FLAXSEED CHIPS WITH NACHOS & CHEESE
1. Line the chips on an oven safe plate.
2. Sprinkle a layer of shredded cheese then top with nachos. Top with another layer of cheese.
3. You can also choose to do two layers of chips.
4. Bake in the middle rack at 350F or 180C until the cheese has melted.
5. Serve hot.
[Total Servings = 150]
NUTRITION INFO PER SERVING OF 20
Total carb = 1.8 g
Dietary fiber = 1.6 g
Net carb = 0.2 g
Calories = 22
Total Fat = 1.4 g
Protein = 1.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
