Grain-, Gluten-, Dairy-, and Gum-Free, Vegan-, Paleo-, and Keto-Friendly
Up your omega‑3 ante with these delicious and ultralight chia chips. Full of healthy goodness, the crispy texture of these chips reminds me of Indian papadums, often enjoyed with chutneys or other dips. These are a great snack on their own and are also wonderful with dips or with some salad spooned on top. They are so delectable, it’s hard to believe how good they are for your body!
- 1 cup chia seeds
- 2 tbsp. nutritional yeast
- 1 tbsp. golden flax seeds (optional)
- ¼ tsp. Italian seasoning
- ¼ tsp. Himalayan salt, or to taste
- ¼ tsp. onion powder
- 1½ cups water
- 1½ cups chopped kale (with stems), firmly packed
- ½ cup chopped basil (with stems), firmly packed
- 3 Roma tomatoes, roughly chopped
- 1 tbsp. lemon juice
- 1½ tsp. balsamic vinegar
Place all of the dry ingredients into a very large bowl, stir to combine, and set aside. Place all wet ingredients in a high-speed blender and process until smooth. Pour into the bowl with the dry ingredients and stir quickly until completely combined.
With an offset or other spatula, spread as thinly as possible (tiny holes are not a problem) onto Teflex dehydrator sheets. Score into desired shapes and then dehydrate at 105 °F (40 °C) for 12 hours. Carefully flip the crackers over onto the mesh dehydrator sheet, removing the Teflex sheet.
Dehydrate for another 12 hours, until crispy. Because these chips curl quite a bit during the dehydration process, it is best to leave extra space above each tray, if possible. After they are fully dehydrated, break the chips into pieces.
Theresa Nicassio, PhD, Psychologist
Theresa is a wellness educator, radio host, and the award-winning author of YUM: Plant‑Based Recipes for a Gluten‑Free Diet.