I am a big fan of savoury food. But chips are a really unhealthy treat, so when I want something to snack, I take some crackers and a yummy dip.
I had some leftover San Marzano tomatoes in the fridge, and since I didn’t want them to go bad, I just whipped up some chia crackers with it. The flesh of these tomatoes is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. If you use really juicy tomatoes, perhaps you can add a bit more chia seeds to the mixture.
- 1 cup chia seeds
- 1 cup water
- 4 very ripe (san marzano) tomatoes
- 1 red paprika
- 1 clove garlic
- 1 tbsp dried basil
- 2 tsp dried oregano
- Grind 1/2 cup of the chia seeds in a coffee grinder.
- Put the water, the remaining chia seeds and the ground chia seeds together in a bowl, give it a good stir and let it rest for 10 minutes.
- Combine tomatoes, paprika , garlic, basil and oregano in the blender and process until smooth.
- Add to the soaking chia seeds and stir well. Let it rest for at least another 10 minutes, until the liquid is absorbed.
- Now you can spread the batter on your praflexx sheets. You either make round crackers using a spoon (and a serving ring if you like them perfectly round) or you just spread the mixture onto the Paraflexx lining evenly (not too thin) and cut/break the dried cracker in pieces later on.
- Dehydrate at 46°C for 6 hours, score the crackers if needed and carefully flip the cracker(s). Return them to the dehydrator and continue to dehydrate until nice and crisp. I usually dry them overnight to make sure they are really dry and crispy.
- The round crackers I made curled a little. I don’t know why, but I like it.