EmilyLayla

I don't know about the rest of you that are nearing the end of your phase two...but I want to be PREPARED when I hit the big city lights of Phase 3! So tonight I tried another recipe. I have recovered from last night's mutant cookie disaster and have moved on.

This is tonight's recipe.

2 Cups Almond Flour
2 egg whites (I ended up using 3 the first batch and 2 the second batch)
1 tsp sea salt
1/2 tsp of each: cumin, chili powder, cayenne, ground coriander, ground annato, ground dried orange peel
1 tsp onion powder
1 tsp garlic powder

1. Preheat the oven to 325
2. Mix all the ingredients together to form a firm, but supple, paste. Roll out the mix between two pieces of parchment as thin as you keep even. THIN. As in really thin. Peel off the top parchment and gently cut.
3. Bake for about 10 minutes. You're looking for light golden brown (dark means nasty bitter). If some chips color faster than others, use a spatula and take them out.
4. Use for guacamole or whatever.

First of all, this recipe is hilarious. "Use for guacamole or whatever". I like this person already.

Secondly, I didn't use ground coriander, or ground annato, or a ground dried orange peel.

Thirdly, WHO THE HELL HAS EVER ROLLED ANYTHING BETWEEN TWO PIECES OF PARCHMENT PAPER SUCCESSFULLY? That was probably one of the most annoying things I have ever done. I must have grabbed the wrong kind of parchment paper because mine does not stick to the counter to prevent sliding and slipping. Please, someone, refer me to the website where I can find magnetic parchment paper. And I need the kind of magnet that sticks to fake wood...cause that's what my counter tops are....

(By the way, I did conquer the parchment paper. I just stood up against the counter and pinned a piece of extra parchment paper in between myself and the counter. Parchment paper...kiss my quickly diminishing ***!)

Fourthly, as you're using your "flexible" spatula (I sure was glad I was using mine!), don't burn yourself...holy heck. It's a good thing my spatula is flexible or else I'd be havin' a really hard time getting those chips that are "coloring" faster than others. *phew*

Well, since I'm still on phase 2 I couldn't try them but Will said they taste really good. He said that these are more the "cracker" consistency but that if I rolled them out thinner they would probably be more chip-like. Well, at least this didn't turn into a mutant chip! They look really good. I can't wait until I can have some with homemade salsa!

Photo1.jpgSecond Batch.jpg