Spiced Seed Chips (nut-free and egg-free) | Fed and Fit
Spiced Seed Chips (nut-free and egg-free)
10 mins prepServes 4
These spiced seed chips are a total breeze to whip up and actually keep well; though I’d be surprised if they lasted very long. They’re a great chip alternative to any party you’re throwing and hold up well to sturdy guacamole and 7-layer dip.
0 Preheat oven to 350 F and line two baking sheets with parchment paper.
1 In a medium sized bowl, whisk the ground sunflower seeds, sesame seeds, flax seeds, garlic powder, onion powder, optional chili powder, and sea salt together until all clumps are broken up and it’s well incorporated.
2 Pour the melted coconut oil, lemon juice, and water over the combined dry ingredients and stir until an even paste forms.
3 Scoop approximately 1 teaspoon-sized balls of dough and drop them onto the parchment paper at least 2 inches from each other. Repeat for the rest of the batch.
4 Using a coaster or flat-bottomed glass and a square of parchment paper, press each ball of dough into a flat disc. Note that the chips will not spread as they bake, so it’s okay if they get a little close.
5 Bake at 350 F for 15 minutes then turn the pan 180 degrees in the oven and bake for another 3 minutes. Remove when they’re slightly golden brown.
6 Tips: Store in an airtight container at room temperature for up to one week.
