Monday, March 21, 2011

Some Dips Just Need Paleo Chips!

Ryan is on a quest to perfect his guacamole recipe (never mind that I think I already have the perfect guacamole recipe).  This has set me off on a journey to find a really solid chip alternative.  I am a fan of using veggies for dipping; baby carrots, zucchini sticks and cucumber rounds can all serve their purpose.  But sometimes you just want a real chip - with some non-vegetable crisp and crunch.

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)
Preheat oven to 325.
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...

No comments:

Post a Comment