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Flax Veggie Chips (dehydrated)

October 18, 2013


Foods dehydrated at 115 degrees or less still hold a high amount of nutrients.  When foods are cooked or dehydrated at higher temperatures, Vitamin C and Omega 3 fatty acids start to deteriorate.

2 1/2 cups ground flaxseed
4 roma tomatoes, chopped
2 big handfuls fresh spinach
2 cloves garlic, finely minced
1/4 cup fresh parsley
1/4 cup fresh basil
juice of 1 lemon
1 Tbsp. sea salt
1 cup water

Add all ingredients to food processor.  Process until well incorporated but not too paste-like.  Divide mixture in two.  Spread each half onto one reflex-lined dehydrator sheet.  Dehydrate overnight, flip and continue dehydrating for several hours or until crispy.  Break into small pieces and store in air-tight container.

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