The recipe is about as easy as it gets, & you can customize these little guys to any flavor you would like... Sweet, salty, or both! :)
If you use sweet seasonings, you can break it into small pieces after it's cooked & use it as a cereal...
1-2 c. whole wheat flour (I ground my wheat on the pastry setting)
2 c. water
That's it! Start with 1 cup of flour & continue adding until it's a consistency of a little bit thicker than whole milk. It should be no thicker than 'crepe' batter. The thinner the consistency, the crispier the chips. BUT if the batter is too thin, it might run & not stay in its shape. If this happens, just add a little more flour.
Mix together with a fork or whisk & add 1 tsp - 1 Tbs. of whatever seasonings you like. Here are some examples: (I ALWAYS make sure my mixes / seasonings are homemade - or free from nasty ingredients)
Unrefined salt (Himalayan or Real Salt) with or without seasoning
Random herbs & spices
Onion & garlic salt
Vegetable seasoning (dehydrated vegetables, powdered)
Parmesan cheese (I would use 3-4 Tbs. of this)
Cinnamon sugar (cinnamon & coconut sugar - or other unrefined granulated sweetener)
Pour small amounts onto a WELL greased baking pan (I used coconut oil) in rows like you would cookies on a cookie sheet. Spread chip batter out to about a 1 1/2" size circle. Bake at 350 degrees for about 15 minutes, until crisp.
If they're crispy on the outside but still wet in the middle, turn them over & let them cook a few minutes longer. If the batter is thin enough, they shouldn't do this.
The first time I made these, I lightly greased my pan with coconut oil. It didn't work. Those chips stuck to the pan like ancient rock layers in a mountain, & they weren't about to come loose. So I used a spoon to spread a little coconut oil in each spot, where I would pour the chips, & that did the trick. The slightly thicker amount of oil let them pop right off when they were done cooking.