Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!)

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   ["Just to clarify -- the psyllium & flax are supposed to be measured in ""heaping Tablespoons"" - 'Zaar edit program wouldn't allow this phrasing.", "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.", "Spray parchment with cooking spray or rub with a light coating of oil.", "In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.", "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.", "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.", "Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).", "Be sure to drink plenty of water when you eat these to help digest the fiber."]

* Per serving · 4 servings · Values may vary.

No additional tips available.