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 

Ingredients:
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)

Garnish  
Sprinkle with dark and light sesame seeds

Directions:
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. 

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