Rating: 3.5 stars 3.3
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

While waiting for a batch of crackers to finish baking, I was playing with the remaining dough and forming bite-size rounds and though they would make great chips (and they do -- they're amazing!). These chips should keep for about a week if stored properly.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix flour, chia seeds, 1 1/2 teaspoons seasoned salt, and sea salt in a bowl; stir in water until dough is completely combined. Form dough into thin bite-size rounds and arrange on a baking sheet. Sprinkle rounds with seasoned salt.

  • Bake in the preheated oven until crisp, about 15 minutes. Cool completely and store in an airtight container or resealable bag.

Cook's Notes:

For plain chips: replace the 1 1/2 teaspoons seasoning salt with 1 teaspoon sea salt and sprinkle with sea salt before baking.

For cheesy chips: stir in about 1/4 cup shredded Cheddar cheese before adding water. These won't keep as long, maybe 2 to 3 days.

For dipping chips: Make chips a bit bigger and thicker so they will hold up to thick dips. Cook for an extra 2 to 5 minutes.

For crackers: eliminate seasoning salt. Roll out dough between two sheets of parchment or waxed paper and cut into rectangles.

Nutrition Facts

177 calories; protein 6.5g; carbohydrates 28.8g; fat 5.2g; sodium 846.7mg. Full Nutrition
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