These chips are similar to lavash. Made with part whole wheat and chia seeds, you could consider these to be healthier. Really easy to make and pairs very well with dips, cheese and salads. You can play around with the flavours- add rosemary, oregano, chilly flakes, grated parmesan etc. Omit the chia if you like and add both white and black sesame seeds. I usually divide the batch into two flavours- just sprinkle what you like on the strips on each tray before baking. These chips store well for days and are a handy snack for the kids instead of store bought crackers.
My most popular dips at parties pair really well with healthy chips are Roast Pumpkin Hummus with Pistachio, Cauliflower and Broccoli Cheese Dip, Beetroot Hummus, or Muhammarra with Dukkah. Since this would classify as a light appetizer, I recommend you go with a filling main course. Try my Classic Lasagna or Contemporary Melanzane Parmigiana.
Yield: About 25 strips
What you Need
1 cup plain flour + extra for rolling
¾ cup whole meal flour
3 tbsp chia seeds
1 tbsp white sesame seeds (or more if you like)
1 tbsp dried oregano
1 tsp sea salt + extra for sprinkling
¼ cup olive oil + some for brushing
½ cup water
Chilly flakes (optional)
Grated Parmesan (optional)
Putting it all Together
Preheat your oven to 180C. Line 2-3 trays with butter paper.
In a bowl combine both the flours, chia seeds, sesame seeds, oregano and salt. Add rosemary or chilly flakes here if you like
In another bowl, combine ¼ cup olive oil and water
Combine both the wet and dry mixes and knead into a dough ball with your hand. Add some extra whole meal flour if your dough is too wet.
Divide into 5 balls. Roll out each ball on a floured surface with a rolling pin until really thin.
Using a sharp knife, cut long strips of 2 inches. They will be of uneven length and that is fine. You can cut any other shape you like.
Place gently on the baking trays. Brush lightly with olive oil, sprinkle with sea salt and parmesan if you like.
Bake in the oven for 15-18 mins until golden and crispy.