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Triangle Chip Mold Sheet Owners

You just unlocked homemade chips that are actually better than the box.

Most people never dream of making chips at home from whole-food ingredients. You now have a sheet that does the shaping for you: perfect, uniform triangles every time, ready for dipping, snacking, and comparing to anything from the chip aisle.

This page was made just for you. Watch the 2-minute method, make your first batch, then try the bonus flavors below.

Perfect triangles, no cutting Overnight method, no flip Raw friendly at 115°F
Why This Chip Is Different

Store-Bought Cheese Crackers, Rebuilt From Scratch

What happens when you make a cheese cracker from whole sunflower seeds, flax, and nutritional yeast instead of refined flour, palm oil, and processed cheese powder? These numbers:

3×
Protein 10g vs 3g
6×
Fiber 6g vs <1g
Low
Sodium under 140mg
Per 30g serving These chips Cheez-Its Potato chips
Protein 10g 3g 2g
Fiber 6g <1g 1g
Sodium ~125mg 230mg 170mg
Added oil None Palm oil Seed oil
Refined flour None Enriched flour Potato starch

Values based on the included Cheesy Cheddar Crackers recipe (6-chip serving). Commercial values from standard product labels. Low sodium claim per FDA definition (<140mg per serving).

Watch First

Fill a Whole Mold in 2 Minutes

See the batter consistency, the one-well-at-a-time fill, and how perfect triangles pop out of the sheet with no flipping.

The Method

How to Use Your Triangle Chip Mold Sheet

  1. Set it on your tray first. Place the sheet on your dehydrator tray before filling. A fully loaded mold is heavy and tippy. Set it, then fill it.
  2. Let the batter thicken. Flax and seed batters need about 10 to 15 minutes to set up. You want it thick like pancake batter so it holds its shape in each well.
  3. Spoon into every well. Drop batter into each triangle well, filling close to the top edge. Level the tops with the back of the spoon and wipe any excess from the flat surface between wells.
  4. Dehydrate overnight. No flip needed. Set the dehydrator to 115°F and let it run for 12 to 16 hours. The thin chip profile at low temperature dries evenly without flipping. Done when the chips release cleanly from the mold and snap when bent.
  5. Pop them out and cool. Flex the sheet from underneath and the triangles release instantly. Cool completely before storing. Any trapped warmth turns into moisture in the container.

Tips for Perfect Triangles

Fill close to the topFull wells give you sturdy chips that hold their shape and snap cleanly. Underfilled wells make fragile wafers.
Sticking? Give it timeIf a chip resists release, it needs another hour or two. Fully dried chips always release cleanly.
Batter too runny?Stir in a tablespoon of ground flax and rest 5 more minutes. It should spoon, not pour.
Want to speed it up?Pop the chips out at hour 8, flip them onto a mesh sheet, and finish drying. Cuts total time to about 12 hours.
Your Included Recipe

Cheezy Cheddar Crackers

A plant-based cheese cracker with 3× the protein, 6× the fiber, and a fraction of the sodium of standard cheese crackers. The no-fail recipe to start with.

Prep 5 min + 10 min rest Dry 12 to 16 hrs 1 full mold sheet

Dry

  • ¾ cup raw sunflower seeds, ground
  • ⅓ cup ground flaxseed
  • ⅓ cup nutritional yeast
  • 1 tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp ground turmeric
  • ⅛ tsp fine sea salt

Wet

  • 1 cup warm water
  • 1 Tbsp lemon juice
  1. Grind sunflower seeds to a coarse flour in a blender (stop before they turn to butter).
  2. Whisk all dry ingredients together in a bowl.
  3. Add water and lemon juice. Stir until smooth.
  4. Rest 10 minutes. The batter will thicken.
  5. Spoon into every triangle well, filling close to the top edge. Level with the back of the spoon.
  6. Dehydrate at 115°F for 12 to 16 hours (overnight is perfect). Done when the chips pop out cleanly and snap when bent. Cool fully before storing.

Great with: hummus, guacamole, a bowl of tomato soup, or just plain as an afternoon snack.

Storage: Airtight container, room temperature, up to 2 weeks.

Bonus Recipe

Classic Masa Tortilla Chips

Real corn tortilla chips, made from masa harina instead of fried in a factory. Perfect for salsa, guacamole, or anything you would normally eat with a store-bought chip.

Prep 5 min + 10 min rest Dry 12 to 14 hrs 1 full mold sheet

Dry

  • ¾ cup masa harina (nixtamalized corn flour, not cornmeal)
  • ½ tsp fine sea salt
  • Optional: ¼ tsp lime zest, pinch of cumin

Wet

  • ⅔ cup + 1 Tbsp warm water
  1. Whisk the masa, salt, and any optional spices together.
  2. Add warm water. Stir to a thick, pourable batter.
  3. Rest 5 to 10 minutes. The masa needs time to hydrate or your chips will be gritty.
  4. Spoon into every triangle well, filling close to the top edge. Level with the back of the spoon.
  5. Dehydrate at 115°F for 12 to 14 hours. Done when chips snap cleanly with no bend.

Great with: salsa, guacamole, bean dip, or crumbled over a salad as a salty crunch.

For a faster, more deeply crisped version, run them at 135°F for 8 hours instead. Flavor is identical, just a shorter cycle and a darker chip.

Bonus Recipe

Everything Bagel Chips

The same crisp cracker base, flavored with sesame, poppy, dried garlic, and dried onion. Tastes like the top of a fresh bagel in chip form.

Prep 5 min + 10 min rest Dry 12 to 16 hrs 1 full mold sheet

Dry

  • ¾ cup raw sunflower seeds, ground
  • ⅓ cup ground flaxseed
  • 2 Tbsp nutritional yeast
  • 1 Tbsp everything bagel seasoning
  • ¼ tsp fine sea salt

Wet

  • 1 cup warm water
  • 1 Tbsp lemon juice
  1. Grind sunflower seeds to a coarse flour.
  2. Whisk all dry ingredients together.
  3. Add water and lemon juice. Stir until smooth. Rest 10 minutes.
  4. Spoon into every well. For extra crunch and visual pop, sprinkle a pinch more everything seasoning on top of the filled wells before drying.
  5. Dehydrate at 115°F for 12 to 16 hours.

Great with: a smear of cashew cream, mashed avocado with tomato, or a spoonful of hummus.

Bonus Recipe

Smoky BBQ Chips

The hot, smoky, slightly sweet BBQ flavor you remember from the bag, built from whole-food spices and a dab of tomato paste. No powdered flavorings required.

Prep 5 min + 10 min rest Dry 12 to 16 hrs 1 full mold sheet

Dry

  • ¾ cup raw sunflower seeds, ground
  • ⅓ cup ground flaxseed
  • 2 Tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chipotle powder (dial to taste)
  • ¼ tsp ground cumin
  • ¼ tsp fine sea salt

Wet

  • 1 cup warm water
  • 1 Tbsp tomato paste
  • 1 Tbsp lemon juice
  • 1 tsp maple syrup (optional, for a touch of sweetness)
  1. Grind sunflower seeds to a coarse flour.
  2. Whisk all dry ingredients together.
  3. Whisk the tomato paste into the warm water first, then add lemon and maple syrup if using. Pour into the dry and stir until smooth. Rest 10 minutes.
  4. Spoon into every triangle well. Level with the back of the spoon.
  5. Dehydrate at 115°F for 12 to 16 hours.

Great with: dunked straight into guacamole or ranch-style cashew dip, or stacked next to a sandwich.

Free Download

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Temperatures, drying times, and techniques for everything else your dehydrator can do.

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Bonus Access

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