1 large egg
¼ cup water
1/3 cup Wheat-Free Market Flaxseed Wrap Mix
Pinch of salt
¾ cup shredded sharp cheddar cheese (or favorite cheese)
In a small bowl, add the egg and water. Mix well and then stir in the Flaxseed wrap mix and salt. Once blended, add the shredded cheese and stir.
Lightly oil the bottom of a large kitchen plate with butter or coconut oil. Using a wet angled spatula, spread HALF the dough evenly out onto the bottom of the plate. Microwave on high for 2 minutes. Carefully remove the plate and using a spatula, flip the wrap. Cut the wrap into chips using a knife or pizza cutter. Microwave for another 90 seconds to 2 minutes or until the chips are crunchy. Carefully remove the plate and transfer chips to a wire rack to cool.
Repeat this process for the remaining batter.
Preheat oven to 325 degrees F. Line the bottom of a cookie sheet with parchment paper. Spread ALL of the prepared batter out evenly on the parchment (almost to the edges of the pan) using a wet, angled spatula. Bake for 20 minutes then flip the wrap and cut into chips using a knife or pizza cutter. Place chips back into the oven for 15-20 minutes or until they are hard and crunchy.
Store chips in an airtight container.