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by Josée Fiset

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Flaxseed chips (not fried)

Fans of foods that go crrrrunch, here’s your opportunity to crunch – guilt-free! As chips or crackers, this ultra-simple recipe proposes another option of flavours by swapping the tamari for salted, spicy water prepared with garlic powder, turmeric, cumin or rosemary. We have chosen to use golden over brown flaxseeds for their less-pronounced flavour.

Preparation : 20 minutes

Baking : 4 hours


1 1/2 cups (375 ml) ground golden flaxseeds

For flaxseed and sesame chips


For flaxseed chips (not fried)

1. Preheat the oven to 200°F (95°C).

2. In a large bowl, using a whisk, mix the flax with the water and tamari. Cover and let sit for 1 hour.

3. Distribute the batter onto 4 sheets of parchment paper approximately 10 × 12 in.(25 × 30 cm). Spread it well over the entire surface using an angled pastry spatula to obtain a very thin, uniform layer of batter (the thickness of a chip).

4. Slide each sheet over 4 baking racks or baking sheets approximately 10 × 12 in. (25 × 30 cm). Place the racks or sheets side by side on the 2 oven racks or stack them two by two.

5. Cook in the oven for around 4 hours or until the batter is dry and crispy. It can be left in the oven all night. Let it cool. Break the cracker/chip into pieces and store in an airtight container.

For flaxseed and sesame chips

1. Follow the same steps as the recipe for flaxseed chips.

For flax, sesame and sunflower seed crackers

1. In a bowl, mix the flaxseed chip batter with 1 cup (250 ml) of sesame seeds and 1 1/2 cups (375 ml) of sunflower seeds. Cover and set aside for 1 hour. Divide the recipe in half and spread it over 2 baking sheets lined with parchment paper.

2. You can sprinkle the cracker batter with dried herbs or seeds of your choice, pressing them lightly into the batter (herbes de Provence and coarse salt, sesame, sunflower or chia seeds, etc.).

3. Cook in the oven preheated to 200°F (95°C) for around 8 hours or until the crackers are crispy.


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