Chia Seed Chips

Rating: 2.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 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.

By Robynowitz
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Ingredients

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

Directions

  • 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.

Tips

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.

Tips

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.

Tips

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

Nutrition Facts

Per Serving:
177.2 calories; 6.5 g protein; 28.8 g carbohydrates; 0 mg cholesterol; 846.7 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Estefania Rodriguez
Rating: 4 stars
07/03/2014
Almost perfect recipe but way too salty. I did use Himalayan salt not sea salt so not sure if that has something yo do with it but I'd half the salt anyways. Otherwise super yummy with a healthy pumpkin or hummus dip! Read More
Helpful
(4)

Most helpful critical review

Alex
Rating: 1 stars
02/24/2016
Taste wasn't great but I ate them because they were "healthy". I learned that chia seeds have to be expanded in water before they are used. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Estefania Rodriguez
Rating: 4 stars
07/03/2014
Almost perfect recipe but way too salty. I did use Himalayan salt not sea salt so not sure if that has something yo do with it but I'd half the salt anyways. Otherwise super yummy with a healthy pumpkin or hummus dip! Read More
Helpful
(4)
Estefania Rodriguez
Rating: 4 stars
07/03/2014
Almost perfect recipe but way too salty. I did use Himalayan salt not sea salt so not sure if that has something yo do with it but I'd half the salt anyways. Otherwise super yummy with a healthy pumpkin or hummus dip! Read More
Helpful
(4)
salcal
Rating: 2 stars
09/01/2015
In retrospect I wish I'd added more water to this recipe. With the stated amount the dough was very hard to roll out or even press between the fingers. The result was crackers that are almost too hard to bite into. I didn't find them especially tasty either. I won't be making this recipe again. Read More
Helpful
(1)
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Alex
Rating: 1 stars
02/24/2016
Taste wasn't great but I ate them because they were "healthy". I learned that chia seeds have to be expanded in water before they are used. Read More
Helpful
(1)
Janelle Small
Rating: 5 stars
05/25/2020
Simple ingredients and surprisingly healthy! I added some garlic powder to mine and I loved the flavour! I think I made mine a little too thick so I had to bake them longer but otherwise really nice! They’re kind of like pita chips in my opinion. Mostly crunchy with just a touch of chewy. Dipped them in salsa and it was soooo good! Read More
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