Fortunately, I have seen a lot of recipes out there for different types of paleo chips. Over the weekend I used this grain free almond cracker recipe as the basis for some Walnut & Flax Seed Chips, which paired very nicely with Ryan's most recent (and very tasty!) guac experiment.
Walnut & Flax Seed Chips
- 1 cup walnut flour/meal
- 1 egg white
- 1/4 cup golden flax seeds
- Seasoning (I used a bit of salt and paprika - in hindsight would have added more seasonings - maybe some cumin)
Mix all ingredients together to form a dough, roll into a ball. Place a layer of parchment paper (or silpat) on a cookie sheet, place dough ball in middle of sheet, put another layer of parchment (or silpat) on top of dough. Using a rolling pin, roll out dough between parchment sheets until VERY thin. When you think it's really thin, keep rolling it out. The thinner you can get it the more chip-like and less cracker-like it will be - and it will bake faster! Once rolled thin, unpeel top layer of parchment. Using a sharp knife score rolled out dough into chip size squares.
Bake for about 10 minutes, then check on chips. If they are browning, they are done and can be removed. I found that my chips in the middle of the sheet were a little bit thicker and had to go a few minutes longer than those at the edge. When all done, let cool and enjoy with some dip!
Next up - some sort of roasted veggie chip...