Gluten free garlic crisps:
Prep Time: 10 mins
Cooking time: 15 mins
Total: 25 mins
Serves: 1-2 people
White rice flour: 2tbs
Tapioca flour : 2tbsp
Flax seeds powder: 1/2 tsp
Garlic powder: 1/4 tsp
Carom seeds: 1/4 tsp
Salt to taste
Red chilli powder/paprika: 1/4 tsp
Vegan milk: i used a almond milk – 3 tbsp
Coconut oil: 1 tbsp
Olive oil: 1 tbsp (if you are vegan then use coconut oil)
Preheat the oven @180C
Mid everything together. Leave it to rest for 10 minutes.
It will be extremely wet.
Spread it out on a butter paper. Try to spread it as thinly as possible.
Bake for 15 minutes. (some ovens can take lesser or more time to cook this, mine too 15-17 minutes)
remove it from the oven after the paste has almost become solid.
After you take this out you would see the crisps take a solid form.
Break it into pieces after it has taken form.
It will become more crisp after it has cooled down properly.
Store it in an airtight container and it will be fine for days.
Have it with coffee or tea. Yum!