Garlic-Chili Flax Chips

By now you know fruit and cut up vegetables are healthy snacks. But what about when only the crunchy, salty, tangy taste of a chip will do satisfy your craving?  As a crunchy food lover, I know the importance of a good chip and dip!  The thing is, unless you are really looking specifically for a chip that is minimally processed, healthy chips are not easy to find.  And the ones that have any flavor at all are usually either made with lots of heated oil or baked and then doused with tons of iodized salt.

That’s why I love these scrumptious chips. I found this recipe in Renee Loux’s book, Living Cuisine. (Great book for those of you curious about raw foods!) Flax seeds are rich in omega-3 oils and fiber. When you soak (sprout) the seeds they become easier to digest and form their own gel- like binding substance so there is no need to add anything to bind them together. These flax chips are “cooked” in a dehydrator at a very low temperature so they are a raw snack. But don’t worry, if you don’t have a dehydrator you can use your conventional oven set at the lowest temperature, and leave the door open just a crack as necessary to regulate the temperature.  They are delicious plain, with hummus, guacamole, or other dips.

Garlic-Chili Flax Chips

2 c flax seeds
4 cloves garlic
1 tablespoon chili pepper
Pinch cayenne pepper (I added much more than a pinch, and it didn’t seem to be too spicy)

2 teaspoons sun-dried sea salt

Soak flax seeds in 4 cups fresh water for 15-20 minutes or until saturated.  The flax seeds will absorb most or all of the water.  In a food processor or blender, grind the flax seeds, garlic, chili pepper and cayenne pepper in several batches.  It may be necessary to add additional fresh water to aid the grinding.  The flax seeds should be broken, but it is not necessary to blend smooth.
Mix in sea salt thoroughly with clean, wet hands.  Spread the mixture in a thin layer on non-stick sheets to the edges on a dehydrator tray.  Use clean, wet hands or a rubber spatula for easy spreading.

Spreading the flax mixture onto non-stick sheets

Dehydrate at 108 degrees F for 12-20 hours or until mostly dry.  Peel away the nonstick sheets and cut the flax sheets into triangles, rectangles, or squares.  Return to the dehydrator without the nonstick sheets and dry for 1-2 hours until crispy.  (Climate, temperature, and humidity all affect dehydrating time.)
Store in a resealable bag in a cool dry place, in the refrigerator, or in the freezer.