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Barbeque Chips

kevingianni's picture
Today, we crack the raw food recipe code…In this episode, Abeba Wright – the Krazy Kracker Lady! – shows you how to make crunchy, crispy BBQ chips. They’re amazing and they taste like junk food. (Except they’re good for you!)Take a look…
Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Carrots 2
  Tomatoes 2
  Dates 2 , soaked for 30 minutes
  Chili powder 3⁄4 Teaspoon
  Celery stalk 1
  Sundried tomatoes 1⁄2 Cup (8 tbs), soaked for 30 minutes
  Cayenne pepper 1 Dash
  Nama shoyu sauce/Celtic salt To Taste
  Flax seeds 33⁄50 Cup (10.56 tbs), soaked overnight
  Beet 1⁄2
Directions

Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter.

Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip krackers and remove sheet. Continue dehydrating 8-10 hours or until desired crispness is obtained.

Yields 4-5 trays or approximately 100-200 krackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Spicy
Method: 
Blending
Restriction: 
Vegetarian, Raw, Low Cholesterol
Ingredient: 
Flax
Have a look at this impressive video that presents an outstanding recipe for crispy, crunchy chips that are delicious and healthy too. The video is amazing and a must watch. The chips here are actually raw and simply dehydrated but not fried or barbequed.

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