Chips and Cracker Recipes -
Crunchy Dehydrated Snacks!

Here's some of our much loved raw vegan chips and cracker recipes for you to munch on by themselves or with a dip, salsa or guacamole.

They are crisp, crunchy, oily, salty and slightly sweet, you will love them!

They are the perfect transition snack to substitute fried potato, corn chips and flour based crackers. Not to mention that many packaged chips and cracker

brands are made with hydrogenated oils and trans fats, even the "healthy brands" are very processed, lacking in nutrients and not the best for a healthy diet plan. But luckily, we have some options for those who like a crunch with their meal or crave a salty snack. These chips and cracker recipes are raw and dehydrated in a dehydrator.

This process simply takes the moisture content out of the food and still preserves some of it's nutritional value as opposed to deep frying or cooking which destroys everything and causes harm to the body.

Cheesy Kale Chips Recipe:

Ken makes a version of kale chips that are incredible! "Good bye Doritos, hello Cheesy Kale chips!"

• 2 big bunches green leaf kale
• 2C brazil nuts
• 2T apple cider vinegar
• 2 cloves garlic
• 1 orange
• 1/4C nutritional yeast
• 1t pink Himalayan sea salt
• 2T miso
• 1t mustard seed
• 1 1/2C bell pepper

1. Cut up kale into large pieces.
2. Remove the thick stalks at the bottom
3. In a high speed blender make "nut cheese" with nuts and other ingredients.
4. Massage the kale leaves with the nut mixture in a big bowl.
5. Lay out onto dehydrator trays with the screen.
6. Dehydrate at 117 degrees.
7. Total dehydration time is approximately 12 hours or until crunchy.

It is important to use a "leafier" kale as oppose to dino kale or other varieties. Red kale or green kale are both perfect!

Squash Chips Recipe:

This recipe is designed for a 9-tray Excalibur dehydrator.

• 7-9 med size squash (or enough to fill up your dehydrator)
• pink Himalayan sea salt, finely ground
• coconut oil
• black pepper

1. Slice your squash into chip like pieces, any shape you want really.
2. Approximately 1/8 inch thick, but no thicker.
3. Place in a bowl.
4. Transfer to dehydrator screens.
5. After filling each one, brush or rub slightly with melted coconut oil.
6. Sprinkle desired salt and pepper over the slices.
7. Remember, the salt and pepper will be more concentrated when chip is dried.
8. Place oiled and salted squash into dehydrator.
9. Turn on medium setting.
10. Allow to dehydrate until crisp.
11. Usually about 5 or more hours.
12. Store in a glass jar with lid.

For a seaweed twist add less salt or no salt and add dulse or nori flakes. Also, you can try seaweeds with other chips and cracker recipes.

You can make this chips with any kind of squash you like, butternut squash is particularly nice! In this recipe we use yellow and green zucchini.

One of the keys to making a successful squash chip is the thickness of the chip. You don't want it too thin or too thick. We use a mandolin slicer, but you can use a food processor with a blade cut setting.

These are dehydrated so they will loose a lot of moister and shrink down quite a bit after you first put them in.

They are so handy to have around and store for a long periods of time in a tightly sealed jar.

Great with raw soups, seed cheese recipes, sauerkrauts and especially served with our tempeh reuben sandwich on raw onion bread!

Sprouted Rye Crackers:

Sprouting seeds, like rye, is like sprouting wheatgrass or super sprouts, some few simple steps to prepare ahead of time.

1. Split 2C rye grain in a 2 mason jars.
2. Soak in spring water overnight.
3. Put on sprouting lids.
4. Strain and rinse.
5. Continue to rinse everyday for about 1-2 days or until grains sprout hairs.

• 2C sprouted rye grain
• 1t pink Himalayan sea salt
• 1T caraway seed
• 1 1/2C spring water

To Prepare and Dehydrate:

1. In a high speed blender add 1C sprouted rye with half the amount of other ingredients and 3/4C.
2. Blend until smooth and rye grains are broken down completely.
3. Use a plunger if necessary.
4. Pour onto a teflex dehydrator sheet.
5. Spread out close ot the edges of the sheet
6. Repeat for the remaining 1C

7. Place both trays onto dehydrator.

• Dehydrate for 4 hours and then flip cracker square over onto a screen.
• Continue for a total of 8-12 hours or until crisp.
• At this point to can cut your crackers if you like.
• Or you can break them up into pieces at the end.

Chips and cracker recipes are extremely versatile, you can adjust any of these recipes to your liking.

Sprouted Grain "Pringles"

Basically, you take our sprouted grain bread recipe and add a cup more water. This will allow you to spoon them out by the tablespoon onto a dehydrator sheet. It makes one of the best chips and cracker recipes, kind of a chip and a cracker all in one! A Pringle chip that tastes like a "wheat thin" cracker.

The result is a crispy chip that is curved like the "pringle" and actually even stacks on top of one another in a mason jar.

Try these chips and cracker recipes with any raw food diet meal or some of our other superhealthy recipes! Also try our homemade, raw dehydrated croutons for another crunchy recipe treat!