Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!)

• 4 tablespoons heaping psyllium husks or 4 tablespoons psyllium, powder
• 3 tablespoons heaping ground flax seed meal
• spices (approx 1 teaspoon total of any spices, such as salt, garlic powder, chili powder, curry, paprika, on)
• 2 12 cups water

1. Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
2. Line a standard-size baking sheet (approx 11 x 17 inches) that has sides with parchment paper.
3. Make sure the parchment covers the entire sheet and up all sides -- overlap 2 sheets if needed.
4. Spray parchment with cooking spray or rub with a light coating of oil.
5. In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
6. Stir in water (start with 2 cups, you may need up to 3 cups).
7. Stir until well-blended and thickened to a gruel-like consistency (like thin cream of wheat).
8. Let stand a couple of minutes if not thick enough, then stir again.
9. Pour onto prepared cookie sheet.
10. Bake at 300 degrees Farenheit for about 3 hours or until completely dry and crispy.
11. If atmospheric humidity is high, they may take up to overnight to get crisp.
12. Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
13. Be sure to drink plenty of water when you eat these to help digest the fiber.

psyllium husks, meal, total of any spices, water

Taken from www.food.com/recipe/low-carb-psyllium-flax-cracker-chips-soy-free-377628 (may not work)