Chia Seed Chips
Chia seed powder can be added to smoothies or yogurts, while the gelatinous water can be consumed alongside the swollen seeds as a weight loss aid.
Recipe Summary Chia Seed Chips
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.Ingredients | Benefits Of Drinking Chia Seeds Water On Empty Stomach1 cup whole wheat flour½ cup chia seeds1 ½ teaspoons seasoned salt1 teaspoon sea salt½ cup water1 pinch seasoned saltDirectionsPreheat oven to 350 degrees F (175 degrees C).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.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.Info | Benefits Of Drinking Chia Seeds Water On Empty Stomachprep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings
TAG : Chia Seed ChipsAppetizers and Snacks, Snacks, Cracker Recipes,
