Preheat the oven to 170 °C fan-forced and lay a sheet of baking paper (big enough to cover your oven tray) on the bench.

In a bowl, combine the tahini, butter, egg, seeds, salt, mustard and nutritional yeast flakes until combined and then fold in the coconut flour.

It may seem a bit too wet when you first add the coconut flour but it will absorb the liquid quickly.

Shape the mixture into a ball and place it in the middle of the sheet of baking paper.

Use your hands to flatten it out then place another sheet of baking paper on top and use a rolling pin to roll it out to 3-5mm thickness.

Peel off the top layer of baking paper and use a knife to mark the dough into ‘corn chip’ shapes. Start by drawing horizontal lines then make a grid with vertical lines. Finally, score on an angle through the squares to make them into triangles.

Bake for about 15 minutes or until golden.

Remove the corn chips to a wire rack to cool.

Store in an airtight container.