Crunchy dreams coming true. The thing I miss the most is a nice salty tortilla chip. I literally will take a corn chip over any chip or cracker in the whole wide world. But the store bought although GF are packed with carbs that my body does not vibe with for the moment. I mean I'll be honest I ate waaaaay tooooo many corn chips often. This is a great Low Carb solve for my crunch addiction. I am adapting it from a Brown rice flour recipe that a pal taught me while visiting her in Germany. Thanks Miss Wendy for the inspiration.
Spicy Flax Chips
& Taco Shells
1 C flax meal
6 oz water
2 tea salt
1 tea garlic powder
1 tea curry powder
How:
Preheat oven to 350
Add all ingredients to bowl and mix well. Add the mix to a medium high skillet and stir until it forms a firm dough, about 3 minutes I have found. Once It is firm remove from skillet and form into two dough balls. Using a flat parchment lined work space lay one ball down. Place additional piece of parchment over the ball and press down a la play dough style. Then roll with a rolling pan extremely thin almost paper ish. Once rolled cut small 2-3 inch triangles or use a circle biscuit cutter for circles. For tacos use a wide mouth jar lid (because I like little cutie tacos for portion control). Place on parchment lined baking sheet and bake 8-10 minutes. For taco shells place on the oven rack grates hanging down to form taco shape as pictured below. After cooked 8 minutes turn off oven and let the oven and chips cool. They get even more crunch on them. Makes 50 chips and 6 small shells. Store in airtight container for 3-5 days.
With my division I am looking at 8 chips are 5 Net carbs and 3 taco shells about 2.5 carbs.
I can do that once in awhile to get my crunch on! Dippin in hummus, guac and my fermented salsa! Hayyy Yo!
Hope you enjoy!
Tread lightly,
Mel
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