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…
1 1⁄2 Cup (24 tbs)
2 , soaked for 30 minutes
1⁄2 Cup (8 tbs), soaked for 30 minutes
Nama shoyu sauce/Celtic salt
33⁄50 Cup (10.56 tbs), soaked overnight
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.
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.