Dehydrate Your Way to Delicious and Satisfying Gluten-Free Chia Crisp as an Alternative to Crackers, Breads, and Wraps.
There is a good reason my gluten free chia crisp recipe that tastes like Pringles got a lot of attention when I mentioned it during dinner at a health professional’s conference, especially for the pediatricians in the room.
One of the biggest challenges for most people trying to sustain a healthy, gluten-free, plant-based diet is finding a way to satisfy their cravings for breads, crackers, and chips, or finding healthy alternatives for kids.
Years ago I invested in a dehydrator and it is some of the best money I’ve ever spent on a food appliance. The possibilities are endless with quick prep and easy clean-up. The time invested is primarily in the time it takes to dehydrate a recipe, but once you get in a rhythm, you can easily keep a supply of satisfying and nutritious gluten-free breads, pizza crusts, wraps and crackers on hand or in the freezer to pull out at a moment’s notice.
You don’t have to have a dehydrator to give my recipe a try. Using a convection or standard oven on a low temperature is doable. You can use a cookie sheet with parchment paper, but it might take a few attempts to figure out what works best for your particular situation.
I always emphasize that the low temperature (not above 110 or 120 F) is extremely important when using nuts and seeds. Higher temperatures can alter the health benefits of their all-important omega-3 fatty acids and oils.
And when you incorporate my “sneaky chef” technique of adding healthy ingredients that most people won’t notice, it boosts the nutritional value without altering the flavor.
Today I’m sharing my Italian Chia Crisp recipe. Sneaking in the broccoli sprouts and kale powder adds the power of cruciferous vegetables, known to protect against several types of cancers.
The herbs in Italian seasoning are herbs known to be antimicrobial and help to boost the immune system. The hemp and chia seeds provide the healthy fats and proteins needed for your brain and muscles to function properly.
As always, experiment with your favorite seasonings and soon you will be enjoying quilt-free Pringles!
Italian Chia Crisps
- 3 cups chia gel (1 cup chia seeds soaked in 6 cups water)
- 1/4 cup Italian Seasoning plus heaping tablespoon
- 1-2 teaspoons garlic powder
- 2 tablespoons basil
- 1-1/4 teaspoon oregano
- 1/4-1/2 teaspoon salt
- 1 tablespoon broccoli sprout powder
- pinch kale powder
- 1/4 cup hemp seeds
1. Place chia gel into a bowl.
2. Add Italian seasoning, garlic powder, basil, oregano, salt, broccoli sprout powder, kale powder, and hemp seeds, stirring as adding ingredients.
3. Drop heaping tablespoon on a non/stick dehydrator sheet to make each crisp, continuing to make crisps until the sheet is covered or the mixture has been used.
4. Dehydrate at 110 degrees for approximately 18-24 hours, until crispy.
5. Crackers, bread, and breadsticks can be made by changing the shape on the Teflex sheet as desired.
What is the amount of calories, protein and carbohydrates? Thank you!
Please clarify your instructions. The 1st ingredient is 3 cups of chia gel, but then you say to create that you mix 1 cup of chia seeds with 6 cups of water. Is that a dry measure cup of Chia seeds and liquid cup measures of water? How long do you let them soak? How do you measure the 3 cups of gel after it has soaked- in a dry cup or liquid cup? What do you do with the 3-5 cups of extra gel, how do you store it? Why can’t you just mix up half a cup of chia seeds with 3 cups of water, then slightly increase the other ingredients to not have leftover gel?
Later it says you may have extra of the mixture left if you run out of dehydrator sheets. What should you do with that, how do you store it?