Low Carb Chia Seed Crackers

Lately I’ve been craving something crunchy…a small snack that can give a chance to the normally slightly gooey and soft texture you get with keto. I’ve done cheese chips, and I’ve gotten a little tired of them. I’ve done flax chips, which are filled with phytoestrogens and getting a bad rep. So what’s left? I figured I could make something out of chia seeds, since I had done similarly with tortillas – and boy was I right.

These chia seed crackers are absolutely amazing. Granted they aren’t the prettiest bunch of crackers, they are well worth the effort to put in. They’re crunchy, packed with flavor, and full of healthy fats. These’ll be my new go-to crackers! If you’ve gotten a little tired of the same old, same old with your crackers, then definitely give these a try! You’ll notice a large difference in the texture, and a (what I think to be) better flavor.

In the picture, you can see a sauce served with the crackers. If you’re interested, that’s my Roasted Garlic Chipotle Aioli – super delicious to eat with these as a snack.

So, what do you normally make your crackers out of – and what do you spice them up with? Let us know in the comments below!

Yields 36 total Low Carb Chia Seed Crackers

The Preparation

• 1/2 cup chia seeds, ground
• 2 tablespoons psyllium husk powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/4 cups ice water
• 3 ounces cheddar cheese, grated

The Execution

1. Preheat oven to 375F. Grind 1/2 cup Chia Seeds in a spice grinder. You want a meal like texture.

2. Add ground Chia Seeds, 2 tbsp. Psyllium Husk Powder, 1/4 tsp. Xanthan Gum, 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Oregano, 1/4 tsp. Paprika, 1/4 tsp. Salt and 1/4 tsp. Pepper to a bowl. Mix this together well.

3. Add 2 tbsp. Olive Oil to the dry ingredients and mix it together. It should turn into the consistency of wet sand.

4. Add 1 1/4 cup ice cold water to the bowl. Mix it together very well. You may need to spend extra time mixing it together as the chia seeds and psyllium take a little bit of time to absorb the water. Keep mixing until a solid dough is formed.

5. Grate 3 oz. Cheddar Cheese and add it to the bowl.

6. Using your hands, knead the dough together. You want it to be relatively dry and not sticky by the time you finish.

7. Put the dough onto a silpat and let it sit for a few minutes.

8. Spread or roll the dough out thin so that it covers the entire silpat. If you can get it thinner, keep rolling and save the excess for a second cook.

9. Bake for 30-35 minutes in the oven until cooked.

10. Taken them out of the oven, and while hot, cut into individual crackers. You can either use the blunt edge of a knife (don’t cut into the silicone), or a large spatula.

11. Put the crackers back into the oven for 5-7 minutes on broil, or until the tops are browned and well crisped. Remove from the oven and set on a rack to cool. As they cool, they get more crisp.

12. Serve up with your favorite sauces. I’m using my Roasted Garlic Chipotle Aioli.

This makes a total of 36 servings of Low-Carb Chia Seed Crackers. Each serving comes out to be 32 calories, 2.4g fats, 0.4g net carbs, and 1g protein.

Low-Carb Chia Seed Crackers

This makes a total of 36 servings of Low-Carb Chia Seed Crackers. Each serving comes out to be 32 calories, 2.4g fats, 0.4g net carbs, and 1g protein.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 36 servings

Calories 32 kcal

Ingredients

  

1x2x3x

• ½ cup chia seeds ground
• 2 tablespoon psyllium husk powder
• ¼ teaspoon xanthan gum
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoon olive oil
• 1 ¼ cup ice water
• 3 ounce cheddar cheese grated

Instructions

 

• Preheat oven to 375F. Using a spice grinder, process the chia seeds into a mealy texture.
• Add the processed chia seeds to a bowl with psyllium husk powder, xanthan gum, garlic powder, onion powder, oregano, paprika, salt, and pepper. Mix well.
• Add the olive oil to the dry ingredients and mix until the mixture takes on the consistency of wet sand.
• Add some ice-cold water to the bowl and mix very well. This may take some extra time, as the chia seeds and psyllium husks take a while to absorb the water. Keep mixing until a firm dough is formed.
• Grate the cheddar cheese and add it to the bowl.
• Knead the dough until relatively dry and no longer sticky.
• Place the dough on a Silpat and let sit for a few minutes.
• Spread or roll the dough out thinly, so that it covers the entire Silpat. If it can be made thinner, keep rolling and save the excess dough for a second batch.
• Bake for 30–35 minutes. Remove from the oven and cut into individual crackers while still hot using a spatula or other blunt edge (so as not to damage the silicone).
• Slightly spread the crackers, so they are no longer touching. Turn oven to broil.
• Broil the cut crackers in the oven for 5–7 minutes, or until the tops are browned and crisp. Remove from the oven and set on a rack to cool and crisp up even more.
• Serve and enjoy!

Nutrition

Calories: 32kcalProtein: 1gFat: 2.4g

Keyword vegetarian