Spicy Mexican Flax Crackers/Chips
These are a delicious replacement for Mexican Chips. Wonderful with any mexican food – salsa, sunflower seed mock bean dip, taco salad, etc. A GREAT way to eat more Flax Seeds & get more OMEGA 3s! YUMMY!
2 cup Flax Seeds, Place in mixing bowl & cover with water
½ cup Sun Dried Tomato Paste, Made by soaking sundried tomatoes covered with water in a jar & then pureeing.
1 teaspoon Cumin Powder
½ teaspoon Chili Powder
½ teaspoon Coriander Powder
½ teaspoon kelp
3 dash chipotle or cayenne powder
¼ cup Freshly chopped cilantro leaves (optional)
Put Flax seeds in mixing bowl with enough water to cover them. Let stand for 15-30 minutes or until all water is absorbed. Then add all other ingredients & mix well.
On non-stick dehydrator sheet (or lightly oiled with coconut oil if you don’t use non-stick) spread mixture evenly & score into “chips” for easier break apart when dry. Dehydrate for about 8 hours at 118 degrees or less. Then flip over on to mesh dehydrator sheet to finish drying. Dehydrate until crispy. Drying time will vary depending on thickness of cracker/chip, type of dehydrator used, moisture level in your air, etc. ENJOY!