Recipe: Crisp Chia Chips

If you already love raw vegan chips and crackers made with kale or flax, you will love these light and crispy chia chips.

Chia seeds are rich in Omega 3 fatty acids and quite neutral in flavor – perfect to create all kinds of variations, depending on your culinary preferences.

The sundried tomatoes and garlic give this recipe an Italian feel, you can also mix in more herbs such as basil, oregano rosemary and thyme.

Pictured chia chips were served with ginger hummus, one of many dips that goes well with this delicious little snack.


Recipe for Crispy Chia Chips 

Ingredients for 3 trays:

1.5 cups chia seeds, soaked in 2 cups water for up to 1 hour

1 cup mixed chopped vegetables or veggie pulp

1/2 cup chopped parsley or any other herb

1 cup sundried tomatoes soaked in 1/ 2 cup water

2 cloves of garlic, peeled

1/2 TBSP sea salt


An easy way to do this is to put the water, chia seeds and dried tomatoes into your blender to soak for a little while.

Then add the remaining ingredients and blend everything.

Spread on baking sheets.

Keep in one piece to break apart later or slice into squares or triangles.

Dehydrate at 115 F or 42 C for around 5 hours or until crispy.

Spread anything you like on top.

Decorate with finely sliced dried tomatoes and chiffonier basil.

Crunchy Chia Chips with Hummus


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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