Take 250ml of chia seeds and add equal amount of water to chia seeds and let it rest for 30

mins. until it has gone ‘gooey’.

Prepare some baking trays with baking paper and spread the chia seed mixture evenly and as thinly as possible throughout the tray. You can also add some flaxseeds to the mixture. Sprinkle with sea salt (fresh rosemary or other herbs are optional).

Once you have spread the chia seeds on to the trays, then put them in the oven at C150 – 170

and dry them out slowly until they are crisp. They can be kept in an airtight container for up to

2 weeks and remain crisp.

Ideal with hummus, tapenade etc.

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