Eating living foods in their raw state is a trend in healthy and nutritious food preparation. Raw vegetables and seeds retain their vitamins, minerals, and flavor that is otherwise lost in the cooking process. Using organic vegetables and seeds insures that you are getting only the best possible foods ingredients that are free from commercial fertilizers and pesticides. This recipe is also a great way to use up vegetables that would otherwise spoil or be thrown away.
These raw vegetable chips have a rich taste and are a great substitute for unhealthy snack foods. You can use your favorite vegetables, fruits and seeds to make these chips.
A food dehydrator makes drying these chips fast and easy. These can be made in your oven if you have a warm setting, but I find the dehydrator works best.
Preparing Raw Vegetable and Seed Chips
Makes 80 3-inch chips
2 Large tomatoes or 2 cups cherry tomatoes any variety
2 large carrots chopped
2 stalks celery chopped
¼ onion chopped
½ cup fresh basil
½ cup fresh cilantro
1 TBS chili powder (salt free)
1 tsp low sodium salt (salt substitute can be used)
1 TBS granulated garlic
½ cup chia seeds
½ cup sesame seeds (white)
½ cup brown flax seeds (whole)
Place the tomatoes, carrots, celery, onion, basil, cilantro, chili powder, salt, granulated garlic in a blender or food processor and puree into a thick liquid. Taste for seasoning.
Place in a bowl and mix in the seeds with a large spoon.
Line your dehydrator trays with non stick sheets (paraflexx™) or silicone works best.
For each cracker use 1 TBS of mixture. Place on non stick sheet and with your clean finger; press out into a 3 inch circle (or any shape you like). Make sure that the crackers in thin. Do this until all the mixture is used.
Set your dehydrator to 115⁰nd dehydrate for approx 6 hours. Turn chips after 6 hrs and continue to dry until the chips are crisp and dry.
Store in an airtight container and enjoy!