Flax Seed Chips: An Adventure In Cooking From Fäviken

• 1 cup flax seeds
• 1/4 cup potato starch
• 1/2 teaspoon salt
• 3 cups boiling water

1. Mix the flax seeds, potato starch, and salt.
2. Whisk in the boiling water. Let the mixture stand for 20 minutes.
3. Using one third of the total mix at a time, spread the mixture onto a piece of baking parchment cut to fit into a baking sheet. Cover with another piece of parchment, and roll out as thin as a single seed. This step can be a little messy, so watch for oozing.
4. Transfer to a baking sheet, and remove the top sheet of parchment. Bake at 325u0b0F for at least 10 minutes, until the mixture is completely dried. Placing the parchment on a rack improves air circulation, and bakes them faster. It is difficult to overcook.
5. Let cool until the baked mix pulls away from the parchment. If it is flexible rather than crispy after cooling, just pop it back in the oven. You didn't cook it enough.
6. Break into pieces, and serve soon for crispiest results. You can reheat the pieces at 300u0b0F for 5 minutes.

flax seeds, potato starch, salt, boiling water

Taken from food52.com/recipes/20696-flax-seed-chips-an-adventure-in-cooking-from-faviken (may not work)