Yield: 5 (53 x 32.5 cm) trays of crisps
200g linseeds (flax seeds)
40g potato starch
1. Mix the dry ingredients. Pour 700g boiling water over the seeds, whisking thoroughly. Leave to soak for 20 minutes, or until thickened.
2. Spread out onto a sheet of baking paper, cover with another sheet of paper and roll out to the desired thickness. Remove the top sheet, transfer the dough on the bottom layer of paper onto a baking tray and bake at 150˚C (300˚F) for about 10 minutes, or until perfectly dried. Leave to cool on paper – as the temperature falls the crisp with shrink a little and release from the paper. Serve within an hour or two; it does not get any better with keeping.