Zippy Veggie Crisps
2 medium zucchini, chopped
1 small tomato, roughly chopped
1 small, orange bell pepper, chopped
1/4 red onion, chopped
1 stalk celery
1 Tablespoon lemon juice
1 Tbsp olive oil
1/2 tsp sea salt
1/2 clove crushed garlic
1/4 tsp onion powder
1/4 tsp chili powder or 1/8 t chipotle powder
dash cayenne pepper to taste
2 Tablespoons nutritional yeast (optional)
add water, only if needed to thin
1 Tbsp sesame seeds (dark and light mix)
1 - 2 tablespoons sprouted Quinoa flour or sprouted buckwheat flour.
2 Tbsp ground flax seeds (add last)
Sprinkle with dark and light sesame seeds
Blend ingredients until creamy. Only add water if it's particularly thick. Use Vitamix plunger if you have one to help get blending started.
Pour onto non-stick dehydrator tray, spreading with an offset spatula, 1/8: thick. (Set aside 2 Tablespoons of batter to fill in any holes once it starts to dehydrate)
Garnish - sprinkle with light and dark sesame seeds.
Dehydrate another 8 to 10 hours, or until crispy. Break into bite-sized chips and dehydrate an hour or more. Store in airtight container.
Suggestion: Toss chips into soups for added flavor and texture like bullion. Use batter as is, serving over spiralized zucchini noodles. Makes a great sauce.
For wraps, do not dehydrate until crisp...take out while still flexible.