My husband was saying the other day that he was craving some chips. After scolding him for his non-healthy eating thoughts, I admitted that actually… I miss chips too. But not because of their excess salt or oil or rubbery taste, but because of the crunchy texture and the feeling that the more you’re eating, that’s why you’d eat more. And that’s when I started experimenting and came up with the next recipe.
Ingredients:
- A carrot
- 3 tablespoons of olive oil
- One tablespoon of soaked psyllium seeds
- Half a teaspoon of salt
- A teaspoon of garlic powder
- A pinch of sweet-spicy paprika mix
- A pinch of ground rosemary
- Flour as much as it contains
Method of preparation
Grate the carrot on a small grater and, in a bowl, mix with the rest of the ingredients, minus the flour. Add about 3 tablespoons of water and mix well. Now add the flour, enough to make an elastic crust, but not very sticky. I used millet flour, it has a special flavor, but you can use buckwheat flour, rice flour or whatever comes to your mind. The dough is spread directly on the baking paper in a very thin layer, only slightly thicker than the sheet of paper, put in the tray and portion with the tip of the knife. Place in the preheated oven, on the top shelf, at minimum heat. Leave it until it hardens a little, then turn off the heat and leave it in the closed oven for about 2 hours. My husband and I, after taking them out of the oven, wanted to try them, see if they were good. And we tried them so well that I barely saved a few to take a picture of them.