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May 20, 2012

Veggie Crisps, Wraps or Bullion "Cubes"

Pour the Sauce below over spiralized zucchini, or spread on dehydrator sheets for zippy crisps, or flexible wraps. Recipe Updated! Do not be intimidated with sprouted flours. Replace with almond flour if you so choose. I highly suggest you read my blog on how to sprout grains. It's awesome to dehydrate, grind and store flours in freezer so you have them whenever you need them. I always have a selection of flours to choose from. Quinoa, oat, buckwheat, barley, etc. 

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 115 degrees for several hours, until you can flip tray over onto another mesh sheet, peeling back non-stick sheet from batter. 

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. 


Stefania said...

I can't wait to get a dehydrator. This is one of those recipes I will be adding to a mental list until then :)

Reuven M. Rosenberg, D.C. said...

Which dehydrator do you suggest?

Rawfully Tempting - Barbara said...

Hi Reuven - I use the Excalibur and the TSM. Both are very good, however, my favorite is the D10 TSM with stainless steel shelves. I also got the silicone non-stick sheets as opposed to the teflon...they take some getting used to (they do stain)...but can be washed in the sink...use a little food grade peroxide ..and they are good to go. The TSM is much quieter than the excalibur. Whichever one fits your budget, you will not be unhappy. I do use a thermometer with the TSM and get a better idea of the internal temperature and adjust from there. I put a marker line on the I know about where 110 degrees F is.

Links: TSM -


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