Chia Seed Chips

Chia Seed Chips

2
Robynowitz 0

"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."
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Ingredients

25 m servings 177 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until crisp, about 15 minutes. Cool completely and store in an airtight container or resealable bag.

Footnotes

  • 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.
  • 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.

Reviews

2

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...

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...