1 cup raw organic Chia Seed
4 Cups pure filtered water
Bowl
Spatula
Dehydrator with either silicone mats or parchment paper on trays
Seasonings of choice depending on desired flavor profile
This time I used Tamari (soy sauce) and Siracha
Method:
Add Chia Seeds to bowl and add water, stir together and let it sit for 10-20 minutes. The longer it sits the more gelatinous the chia will become.
Add in desired seasonings and stir together thoroughly.
Spread onto 1-2 dehydrator trays to desired thickness. Thicker for flatbread and thinner for crunchy crackers.
Turn dehydrator on 115 or less and go about your day.
I check on them after a couple of hours and then every now and then, what I am looking for is for the edges to be pretty dry and the center dry enough that I can use another tray with mat to place on top and then flip them over. I use a flat metal spatula to pry away the gooey parts from the top without leaving tears in the overall piece.
Then let them go for a few more hours…
The choice about how long just depends on what the end goal is. I like to make more of a flat bread and use it as a base for an open-faced veggie sandwich but if you want to make crispy crackers then that is good too.
For crispy crackers you will need to tear, break or cut them up into the size and shape that you desire and then maybe even toss them around and dehydrate them a bit longer.
I think it would also be amazing to try sprinkling something like everything bagel seasoning or just sesame seeds onto the top of the dough before it gets completely firm. There is definitely room to get creative!! Store in a resealable bag or container in refrigerator if soft or in a cool, shady counter spot if enjoying crunchy but not for more than a few days. Will keep longer if chilled.
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