Mexi-Chips
Mexi-Chips |
|
| 1 1/4 c. golden flax seeds (soak for 12 hrs - this measurement is before soaking) 1/4 c. sunflower seeds (soak for 12 hrs - this measurement is before soaking) 3/4 c. Rawlsa 1 c. fresh or frozen corn kernels (optional) 1/2 avocado (optional) 1 Tbl lemon juice (optional) In a VitaMix or food processor combine everything together till smooth. Pour mixture on teflex sheets, using a spatula evenly spread the mixture all over the sheet, making one big square (actual chip thickness will end up being about 1/2 what the mixture is when it goes into the dehydrator). Dehydrate at 105 degrees until desired crispness is attained --- normally 48 hours will do (I suggest turning the whole sheet over and changing to a mesh tray about half way through). Once they are crisp all the way through, you can break them into chip-size pieces and store in an air-tight container. *** If you want to cut them to look like "Wheat Thins," remove the sheet from the dehydrator before they are hard, put the sheet on a cutting board, and using a pizza cutter, roll through the sheet, making little squares. Put back in dehydrator til complete crispness is attained. - from Michelle Reeves, From SAD to RAW |
 Preparation and Photo by Michelle Reeves |