Crispy Crunch Veggie Chips!
by Leslie Jackson
Pic # 1
Voila! The finished product! Crispy, crunchy, zesty (the lemon! mmm, yum!), salty, earthy goodness! My pulp crackers were a huge success. Pic #1: I made these from the pulp from our breakfast juice, which were apples, carrots, celery, oranges, grapefruit and ginger. Then I ground some flaxseed, sunflower seeds & unsalted mixed nuts & added about five heaping tablespoons full, along with a little sea salt. All this went into the food processor to make a mash. It needed a little liquid to get it moving, so we added the zest, juice & pulp of two whole lemons. That wasn't enough, so we made some more carrot and apple juice (about a cup or so) & added that along with that pulp also. That did the trick. Spread it out on parchment paper (wax paper will melt & stick). Scored it, then sprinkled the top with a little more sea salt & let it rip! Started about 5:00 pm. One layer was dry & crisp around midnight. The other two took a bit longer, maybe they were thicker. They were done around 2:00 am. Voila! They were crisp & flavorful! Had to stop myself from eating too many! Juice fasting, ya know! (Day 24/60 & feelin' spunky!) Try 'em: You'll like 'em! =} Pic #2: Oster doing its magic! Pic #3: My flax seed, sunflower seed, mixed nuts ground mixture. We ground WAAAY too much (one half cup of each), so I put it in a glass jar & put it in the freezer & am purposed to use it again as quickly as possible. (Hope you can read hubby's chicken scratch...LOL) Pic #4: What a happy surprise when we looked in! I really did not expect them to come out so well on the first try. VERY happy surprise. These will make great "tortilla" type chips, for dipping salsas & dips! Guacamole, hummus or black bean or other bean dips. Sara says: Leslie, thanks for sharing the recipe and photos. They really look awesome and healthy! Well done! :) I'm sure it will be a delight to many other fellow juicers.
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