Raw Cheezy Jalapeno Crisps
Ingredients
Scale
- 1/2 C almond meal (you can grind your own for this recipe to be 100% raw, but I cheated and used the pre-made meal from Joe the Trader)
- 2 T ground flax
- 1 red bell pepper, roughly chopped
- 1 large jalapeño (or two), seeded and chopped into large chunks
- 2 T nutritional yeast (+ more for sprinkling)
- 1/4 t sea salt (+ more for sprinkling)
- 1/2 t garlic powder
- 1/4 t smoked paprika (or 1/2 t regular paprika)
- 1/2 C water
Instructions
- 1. Blend all of the ingredients in a high speed blender, then put onto a Tefflex sheet. If you’re not using a dehydrator, no worries, just pour the mixture onto a piece of parchment paper, placed atop a cookie sheet.
- 2. Using the back of a knife or an offset spatula, smooth the mixture so that it has equal thickness throughout. When I dehydrate mixes, I make sure that the edges have a little more, as they tend to get very thin and crack.
- 3. Sprinkle extra sea salt and nutritional yeast on top of the mix. This is what takes it over the top 😉
- 4. Dehydrate for 6 hours, then flip over and carefully remove the Teflexx sheet to allow the other side can dehydrate. If using an oven, bake on the lowest setting with the door slightly ajar for around 45 minutes, check the top and if it’s dried, flip over and dry out the opposite side.
- 5. Break into chip-sized pieces and enjoy crumbled into a salad, as a salsa scooper, or solo for an awesome snack.
Find it online: https://fitnessista.com/raw-jalapeno-crackers/