Barbeque Chips

kevingianni's picture

Aug. 21, 2010

Today, we crack the raw food recipe codeIn this episode, Abeba Wright the Krazy Kracker Lady! shows you how to make crunchy, crispy BBQ chips. Theyre amazing and they taste like junk food. (Except theyre good for you!)Take a look


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


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

Nutrition Facts

Serving size Complete recipe

Calories 808Calories from Fat 412

 % Daily Value*

Total Fat 49 g75.7%

Saturated Fat 4.45 g22.2%

Trans Fat 0 g


Sodium 880.3 mg36.68%

Total Carbohydrates 79 g26.4%

Dietary Fiber 44.07 g176%

Sugars 30.2 g

Protein 29 g58.9%

Vitamin A 482.2% Vitamin C 95.4%

Calcium 41.6% Iron 61.6%

*Based on a 2000 Calorie diet