Linseed Crisps

1. 1

   Preheat the oven to 300 and line a baking sheet with a nonstick baking mat.

2. 2

   In a small bowl, whisk the linseeds with the potato starch and salt.

3. 3

   Add the boiling water and whisk until the starch dissolves.

4. 4

   Let the batter stand until slightly thickened, about 10 minutes.

5. 5

   Scrape the batter onto the baking mat.

6. 6

   Using an offset spatula, spread the batter into a very thin 11-by-15-inch rectangle.

7. 7

   Bake for 25 to 30 minutes, until it is very dry and no longer sticky.

8. 8

   Let cool completely, about 20 minutes, then break the crisp into large shards and serve within 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.