Submitted by: Charlotte Sloan
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Servings: 6
Full flavor and a bit crunchy because of the flaxseed meal and great with homade salsa with avacodo chunks. This will definitely satisfy the craving for that chip you would like to cheat with that isn't allowed on this plan!
1/2 c. canned coconut milk
1 egg
1 tsp. sea salt
1 tsp. peppercorns, black, organic
1 tsp. garlic powder
1 tsp. taco seasoning
1/2 tsp. baking powder
1/2 c. almond flour
1/2 c. brown rice flour
1/2 c. oat flour
1/2 c. ground flax seeds
Mix dry ingredients together well then add milk and egg mixture. Mix well with a fork or your hands. Roll into a ball and press onto a clean counter-top, I didn't flour the counter-top. Use a rolling pin to roll out as thin as you can get. Cut into any size chip you want. I made mine approx. 2" x 2 1/2". You may have to roll each one thinner after you cut them. Brush with olive oil after you have the desired thickness. Use a thin spatula to remove from your counter-top. Place the side with the olive oil face down on a wire rack over a cookie sheet for air flow. Brush the top side now with olive oil. Bake at 400 degree for 10 minutes on one side or just until they start to look a little browned, and remove from oven, turn chips and place back in the oven for remaining 5 minutes. I watched to make sure they were not too brown. Use your judgement. Let them get a tad bit browned but be careful not to overcook. They are very nutty tasting and tasted great with my homemade salsa with avocado, I hope you will enjoy.
Coach's Note: There is also about .5 protein per serving.
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