Chia Seed Chips

Chia Seed Chips

1
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."

Ingredients 25 m {{adjustedServings}} servings 177 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • Prep

  • Cook

  • Ready In

  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.
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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.
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Reviews 1

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Estefania Rodriguez
7/3/2014

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 pumpkin or hummus dip!