Healthy Crunchy Easy Vege Chips | The Pringle Alternative

“Potato” Chips

Photo by wintersoul1 on Foter.com / CC BY-NC-ND

In preparation for this recipe, grind your flax seed and soak overnight or for 8 hours

Put all the ingredients into your mixer.  Mix well.  Start slow and bring it up slowly.  Blend for 30 seconds or so.  Stir in a few flax seeds just for decoration.   Drop by tablespoonfuls on sheet (4 across).  They will look high but they thin out as they dehydrate.  Temperature 105.

After you turn them the first time, sprinkle sesame seeds (or whatever else you’d like) on them.  
These chips turned out wonderful the very first time I made them.  They take anywhere from 12-16 hours to fully dry.  Do not turn them too soon.  I will update this post the next time I make them which will be soon and tell you how long on each side.  They are scrumptious and my husband said “get them away from me or I’ll eat them all”.  The batch made a lot of chips.  Next time I’ll tell you how many, but easily enough to feed a crowd or us for a few weeks.  You could, of course change up the spices to suit your taste.

Crunchy Tasty Good “mouth feel” ~ Very very satisfying alternative to popcorn or potato chips AND this is live food.   

WOW !

Equipment needed:  
High power blender such as a Vitamix or Blendtec
Dehydrator: such as an Excalibur

Ingredients:  The night (or 1 hour) before soak your seeds.  Keep the water you’ve soaked them in.

  • 1/2 cup chia seeds soaked in 5 cups water
  • 2/3  cup flax seed (ground .. I use an old coffee grinder) soak overnight in 1 cup water
  • 1/2 lime – juiced
  • 2 large tomatoes rough chopped
  • 1/2 cup chopped celery
  • 10 cloves garlic – rough chopped (use as much, or as little garlic, as you like)
  • 1 medium onion rough chopped
  • 1/4 teaspoon sea salt (or whatever salt you like)
  • 1/4 teaspoon black pepper (fresh ground if you have it)
  • 1/2 tspn chipotle
  • 1 teaspoon or more oregano (fresh or dried … I used dried)
  • 1/4 cup minced basil
  • 1/4 cup minced parsley (if you don’t have basil but have parsley, use what you have, and vice versa)
  • Water enough to make it thin (2-3 cups or more, added 1 cup at a time) Batter should be runny but not drippy.

 

The original recipe is by David of Bristol and adapted by Angela..  They are wonderful.  Thank you David.

Photo by wintersoul1 on Foter.com / CC BY-NC-ND