Keto Seed Crisps

While still in Italy, we visited the Marche region and stayed with some friends from South Africa. My friend recently became diabetic and so she shared some of her favorite recipes with me. We loved her cooking style because it is essentially the same diet as “Ketogenic”. Being from South Africa they refer to this diet as “Banting” diet after the doctor who came up with this eating style.

These crackers or “crisps” were among the delicious things she made for us during our visit. They were so rustic and delicious I couldn’t wait to try them for myself. So the first thing I did when I reached American soil was use my iPad to order some Psyllium husk powder and silicon baking mats from Amazon! Oh, Amazon, how I missed you! I still didn’t have all the right ingredients but I improvised and was still pleased with the results.

My husband loves these crackers with a salad and they are a real life saver when there is a slew of dips around tempting him to eat carbs. These worked great with guacamole, salsa, babaganush, cheese or any other dip you have around. I hope you enjoy them as much as we do!

“Keto” Seed Crisps

• 1/2 cup pumpkin seeds (100 g)
• 1/2 cup sunflower seeds (100 g)
• 1/2 sesame seeds (100 g)
• 1/4 cup flax seed (50 g)
• 3 tablespoons psyllium husk (fine or powder) 45 ml
• 2 cups water
• 1/2 cup Parmesan cheese
• pinch of salt

Heat oven to 350 F or 170 C. Mix all ingredients together and wait until it thickens (the psyllium husks will thicken it) Spread thinly onto a baking sheet, the thinner the better, don’t worry if you have holes. This recipe makes three large baking trays. Bake for 20 minutes then take it out and score it with a pizza cutter. Bake again for another 20 minutes, they must be crispy when you remove them. If the middle is soft, put it back in the oven and cook again until brown and crisp.

I made a couple of adaptions to the recipe, for example, I used ground flax seeds and I didn’t have pumpkin seeds so I used chia seeds. It still turned out really good. I tried it again with whole flax, whole pumpkin seeds and sesame seeds, that too was really good and spread easily.

Also, the first time I made them I didn’t have silicon baking sheets so I just oiled my pans really good. I also ‘patted” my hand in the oil and this helped when I “patted” down the dough with my hands, it kept the dough from sticking to my hands. One baking sheet came out really good, the other stuck to the pan so I ended up having “seed crumbles” which my husband still really enjoyed on his salads. The second time I made them my silicon baking mats had arrived from Amazon and they came out perfectly. Be careful not to bake them too long because they will burn on the bottom! I also sprinkled them with salt before baking.

For other”Keto” Friendly Recipes, try one from our Archives:

Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)

Eggplant Parmesan (Published August 29, 2018)

Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)

Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018

Kung Pao Chicken (Published August 23, 2018)

Beef Bone Broth (published September 24, 2018)

Classic American Hamburger (published September 25, 2018)

Hollandaise Sauce and Eggs Benedict (published September 23, 2018)

Italian Roasted Vegetable Platter (published September 13, 2018)

Oven Roasted Herb Chicken and Potatoes (published Sept 29, 2018)

Chili Rellinos (published August 16, 2018)

Mexican Chicken Tortilla Soup (November 19, 2018)

Keto Pumpkin Marscapone Cheesecake Pie (published November 30, 2018)

Babaganush (Middle Eastern Roasted Eggplant Dip) Published July 29, 2017

Beef Vindaloo (Indian) Published December 13, 2018

French Onion Soup  (Published December 12, 2018)

Vodka Sauce (Published December 30, 2018)

Chicken Cacciatore (Published December 24, 208)

Peanut butter “Keto” balls (Published January 6, 2019)