Low Carb Psyllium-flax Cracker/chips (soy-free!)

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 tablespoons heaping psyllium husks or 4 tablespoons psyllium, powder
• 3 tablespoons heaping ground flax seed meal
• spices (approx 1 teaspoon total of any spices, such as salt, garlic powder, chili powder, curry, paprika, on)
• 2 1/2 cups water

Recipe

• 1 just to clarify -- the psyllium & flax are supposed to be measured in "heaping tablespoons" - 'zaar edit program wouldn't allow this phrasing.
• 2 line a standard-size baking sheet (approx 11 x 17 inches) that has sides with parchment paper. make sure the parchment covers the entire sheet and up all sides -- overlap 2 sheets if needed.
• 3 spray parchment with cooking spray or rub with a light coating of oil.
• 4 in medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
• 5 stir in water (start with 2 cups, you may need up to 3 cups). stir until well-blended and thickened to a gruel-like consistency (like thin cream of wheat). let stand a couple of minutes if not thick enough, then stir again.
• 6 pour onto prepared cookie sheet. bake at 300 degrees farenheit for about 3 hours or until completely dry and crispy. if atmospheric humidity is high, they may take up to overnight to get crisp.
• 7 break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
• 8 be sure to drink plenty of water when you eat these to help digest the fiber.