Thursday, April 25, 2013

Garlic and Herb Flax Crisps

I have to say, that since starting keto, I have been pretty content on just about every flavor and texture profile when it comes to food.  The one exception seemed to be that there was no real low carb, tasty, options for chips or crackers.  I found Low carb tortillas, but when fried they got tough, and when eaten raw, they seemed to taste slightly better than the card board they were shipped in.  Alas, I was lost. Enter flax meal.

I must say, the inspiration for the following came from a fellow low carb blogger, I tried her recipe, and I decided to bring up the flavor a bit, as they were still slightly bland.

1 cup of flax meal
2 eggs
1/2 cup parmesan cheese
2 Tbsp Garlic Powder
2 Tbsp dried Rosemary (use 2 tsp ground if you don't have a spice grinder)
1 Tbsp Dehydrated onion (use 1 tsp onion powder if no grinder)
Sea Salt and Black pepper

Preheat your oven to 350°

Grind the dried herbs until they are a fine powder. You do not want hunks of dried onion or rosemary leaves getting stuck in your teeth.

Mix together all the ingredients besides the salt and pepper and set aside for 5 mins, to let the flax absorb the moisture in the eggs.

between 2 pieces of plastic wrap or parchment paper, roll the dough, in batches, out with a rolling pin until it gets to your desired thickness, I rolled them down to about 1/16th of an inch, but you can make them thicker if you like your crackers thicker.

Once rolled out, you can cut them into any shape you want, I used a rhombus cookie cutter, but you can make them free form, just make sure they are uniform, so they bake evenly. Coat LIBERALLY with salt and pepper, lay evenly on a greased baking sheet, and bake for 10 mins, flip, and then bake for an additional 3.

Note: Timing is obviously going to change depending on the size, so you may want to check at about 5 minutes to see if they are starting to brown up.  

When you first remove them from the oven, they will be slightly greasy, but cooled, they no longer will be.

I served them with a blue Ranch dip, look out for the recipe in an upcoming blog.  but you can serve them however you want.

This Recipe makes A LOT of crisps.  I put 6 servings, but in reality, you could probably get close to 100 pieces depending on how thin you roll them out, I still have more than half the dough left in the fridge, after making 3 batches to test for flavor.


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