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Raw Chia Flax Chips

chipI will admit that one of mybiggest weakness’s is chips!  I love having something crunchy and salty for dipping into salsa, guacamole and raw pates.  Occasionally I will spend the 10+ dollars for a small bag of dehydrated flax crackers or kale chips but it is hard when I know how to make yummy raw chips very inexpensively.  So for all you chip lovers here is my healthy and delicious recipe :)

Not only are these chips easy to make they are so extremely good for you.  Most chips generally bloat and/or back you up.  These chips are raw, rich in the good omegas (fats), fiber, protein, minerals, flavor and are optimal for diabetics (low in sugars and do not raise your insulin levels).  They are also the perfect quick meal/snack/travel food because they don’t need to be refrigerated and are filling.  This recipe is very simple to prepare and the only time it really takes is the dehydrating time.

Don’t forget, if you don’t have a dehydrator you can still make these chips and bake in the oven at the very lowest setting for about half the amount of time depending on your oven (I would start checking them after 2 hours for flipping).  The ideal dehydration degree is 115 or under so if using your oven try to get as close to that number as possible.

Raw Chia Flax Chips

Ingredients:

  • 2 cups raw flax seeds… I like to grind mine up for a second before soaking – that way you can get the full benefit of the seed (soak in water for about 2 hours at the most – only add enough water to cover the flax seeds 2 inches above)
  • 1/2 cup raw chia seeds (soaked in 2 cups water for about 15 or more minutes)
  • 1 1/2 -2 cups fresh cilantro
  • 2 1/2 cups soaked buckwheat or oat groats, soaked first for 4-6 hours and drained
  • 1 cup fresh pico de guillo, optional (salsa adds a great flavor especially if you are dipping them in guacamole)
  • 1 tsp chopped chillies or 1/2 tsp red chili flakes
  • Coconut Aminos, Tamari or Nama Shoyu to taste (start with at least 1/8 cup)
  • Celtic Sea Salt to taste
  • 1/3 cup Nutritional Yeast
  • 1/4 cup olive oil
  • 1/2 cup raw sunflower seeds, soaked for 4-6 hours first in water

Directions:

  1. In a large bowl pour in the soaked flax seeds and chia seeds (don’t rinse them).
  2. Rinse the soaked sunflower seeds and add them to the bowl.
  3. Stir in the remaining ingredients and grind 1/3 of the batter at a time in a food process for about 20 seconds. The batter will be thick and kind of goopy from the seeds.
  4. Once all of the batter is ground up stir and taste.  Add more spices if needed.
  5. On a sheet of wax or parchment paper spread 1-2 cups at a time with a spatula until the entire sheet is covered and the batter is about 1/4 inch thick.
  6. Slide the pice of wax/parchment paper onto your dehydrator tray and continue until the batter is gone.
  7. Dehydrate for about 6-7 hours, remove the trays, flip the tray over onto another tray and peal the wax/parchment paper back, removing it completely from the chip batter.
  8. At this time you can take the edge of your spatula and draw lines through the batter creating squares, rectangles, or whatever shape chip you want.
  9. Place the trays back in the dehydrator and dehydrate for anoth 4-6 hours, depending on your dehydrator.  Mine tends to need an extra hour before the batter is completely crunchy.
  10. Remove from trays and dip or just munch away!  Don’t refridgerate :)

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