Parmesan Chia Seed Crackers

Ingredients

• 1/4 oz (10 g) chia seeds
• 3/4 oz (20 g) almond flour
• 3/4 oz (20 g) parmesan, grated
• 1/2 tsp (1 g) dried rosemary
• 1 large (33 g) egg white
• 1 tsp (5 ml) extra-virgin olive oil
• 1 oz (30 g) plain Greek yogurt, 0%

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Method

1. Heat oven to 325°F (160°C) and set out a baking sheet.
2. Mix chia seeds, almond flour, most of the grated parmesan and dried rosemary.
3. Stir in egg white and olive oil; let chia seeds swell for 10 minutes.
4. Spread as thinly as possible between two sheets of parchment paper; mark into squares. Peel off top sheet and slide bottom sheet onto baking sheet.
5. Bake undisturbed for 18 minutes until golden and dry at the edges; if the middle still bends, bake 3-5 minutes more until it no longer bends.
6. Immediately scatter remaining parmesan over hot crackers so it melts. Leave in place to cool and harden; snap along marks only when cold. Store in a tight box for four days. Serve with cold yogurt for dipping.