On my last trip to Costco, I bought a bag of 6 bell peppers thinking I might need them for the baby shower and ended up not. Then I promptly forgot about them in my fridge while I was experimenting with smoothie week. I found them over the weekend and needed to use them quick. Awhile back, I tired a raw chip recipe using red peppers that was tasty, but a little too spicy. Since I had a lot of time at home this weekend to run the dehydrator, I took this opportunity to create my own chip recipe using some of my favorite spices.
The Raw Project
Savory Pepper Flax Chips
- 6 red, orange, and/or yellow bell peppers
- 1 1/2 cups ground golden flax seeds
- 1/4 cup lemon juice
- 1 tbsp. curry powder
- 1 tsp. turmeric
- 1 tbsp. Braggs Liquid Aminos
- 1 tsp. salt
- dash of black pepper
- Roughly chop peppers and place into a food processor. Process until a smooth, salsa-like texture is reached.
- Add the rest of the ingredients into the food processor and process until smooth.
- Pour mixture onto food dehydrator trays using non-stick sheets, about 2 1/2 cups per tray using two Excalibur trays.
- Dehydrate 6-8 hours at 105 degrees.
- Remove trays, use a pizza cutter or knife slice into chips.
- Flip onto another dehydrator tray and peel off non-stick sheet and place back into dehydrator to dry for another 6-8 hours or until desired texture is reached.
Yikes, 6 peppers filled my 14-cup food processor! For smaller models you might want to process the peppers in batches before adding the rest of the ingredients.
You can cut the recipe in half for small batches.
I’ve never been great at making perfectly flat sheets of “batter” on dehydrator trays, but getting better!
The pizza cutter did not cut through the non-stick sheets or even scratch them.
No need to flip the partially dried chips onto another non-stick sheet, that side should be dry enough to sit on the tray grate.
Then just peel the non-stick sheet off.
And pop trays back into the dehydrator to dry the other side.
This makes a lot of chips and it better for 6 peppers! But the flavor is worth it, the tangy and rich pepper flavor is tangy and fabulous.
There’s a hint of curry, but not too strong and the texture is very crispy, a lot like a tortilla chip while the thicker areas are more like a Triscuit cracker.
I made sure to test these on hubby and family and they got rave reviews for the rich, but not over-powering flavor. They’d be great dipped in salsa, guacamole, hummus, nacho hemp sauce, etc. Or even as a raw pizza crust or thin bread.
What are your favorite chips?