Lemongrass and coconut meet in the heavenly crunch of these chips. Ground flax seed lends a nutty snap, which is packed with protein and beautifying oils. Try adding chopped cilantro and green onion if you favor the flavor. Beautiful to accompany a salad, soup or with guacamole and salsa.

Yields: 6 cups crackers

INGREDIENTS:

3 tablespoons dried lemongrass, or 4 teabags
4 cups hot filtered water
2 cups golden flax seed, ground (brown flax may be used, but will make the chips darker in color)
3 cups dried coconut, ground into a powder
1-1/2 tablespoons dried lemongrass
1 cup chopped cilantro (optional)
1 cup finely chopped green onion
1-1/2 teaspoon sea salt, or to taste

PROCEDURE:

Steep 3 tablespoons dried lemongrass or tea bags in hot water for 10-20 minutes. Strain. Let cool until a finger can comfortably test the temperature.
Grind flax seed into a fine meal in a Vita Mix, blender, or food processor. Set aside in a medium-large bowl.
Grind dried coconut and 1-1/2 tablespoons lemongrass in a powder. Add tea and bend until smooth. Pour into bowl with ground flax and fold together until well mixed.

Follow suit with flax seed. Place in a nice-sized bowl and mix together. Fold in chopped cilantro and green onion if choosing to use Season to taste with salt. I prefer to keep these crackers less salty, and sprinkle the top with salt after spreading and ready to dehydrate.
Let stand for 10 minutes to absorb liquid.
Spread the mixture 1/8-inch thick on dehydrator trays lined with non-stick sheets. Use clean, wet hands or a rubber spatula for easy spreading.
Sprinkle with salt if desired.
Dehydrate at 112°F for 12-20 hours or until mostly dry. Peel away the non-stick sheets and cut the crackers sheets into triangles, rectangles or squares. Return to the dehydrator without the non-stick sheets and dry for another few hours until crispy. (Climate, temperature and humidity make the necessary time variable).
Alternatively, the mixture may be spread on cookie sheets and dried in the oven set at the lowest temperature for 4-6 hours or until completely dry.

SERVICE

Serve with a dip, with soup or salad or as a savory snack.

LEFTOVER STORAGE

Store in a zip lock bag in a cool dry place. If the chips get soft and soggy from storing, freshen up by dehydrating or baking until dry again.