These crisps were made in a dehydrator. It was fun to watch the transformation take place in the dehydrator. You could use the oven at its lowest setting. However, you would need to adjust the time, since the oven does not go as low in temperature as a dehydrator.
- 3/4 c golden flax seeds, ground, then soaked in double amount of water
- 3/4 c raw almonds, soaked for 2-3 hours, until soft, drained
Blend together flax seeds and soaked almonds until smooth in a food processor. Transfer to a large bowl.
- 1 yellow pepper, chopped
- 1 shallot, chopped
- 1/4 c sun-dried tomatoes, soaked and drained
- 1 1/2 tsp Smokey Southwestern Seasoning
- 1 1/2 tbsp onion powder
- 1 tsp Himalayan salt (optional)
Process the pepper, shallot, sun-dried tomatoes, Smokey Southwestern Seasoning and Himalayan salt until smooth. Add to the nut and flax mixture and mix until thoroughly combined. I used my hands to do this step.
Set the dehydrator at 115 degrees.
Using a non-stick dehydrator sheet and an offset spatula, spread the mixture evenly onto the sheet, no more than 1/4 inch thickness.
Dry for 2-3 hours. Remove after 2-3 hours and flip the mixture over onto another non-stick dehydrator sheet. Return to dehydrator and dry for an additional 6 hours.
Cut into triangles. I used a pizza cutter for this step.
Serve with your favorite dip or hummus.
Note: Do not be afraid to experiment with the stir-ins. Make up your own flavors and have fun with it.