Barbeque Chips Recipe Video
Ingredients
| Water | 1 1⁄2 Cup (24 tbs) | |
| Carrots | 2 | |
| Tomatoes | 2 | |
| Dates | 2 , soaked for 30 minutes | |
| Chili powder | 3⁄4 Teaspoon | |
| Celery stalk | 1 | |
| Sundried tomatoes | 1⁄2 Cup (8 tbs), soaked for 30 minutes | |
| Cayenne pepper | 1 Dash | |
| Nama shoyu sauce/Celtic salt | To Taste | |
| Flax seeds | 33⁄50 Cup (10.56 tbs), soaked overnight | |
| Beet | 1⁄2 |
Nutrition Facts
Serving size: Complete recipe
Calories 853 Calories from Fat 412
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 880.6 mg36.7%
Total Carbohydrates 91 g30.4%
Dietary Fiber 45.4 g181.4%
Sugars 40.4 g
Protein 30 g59.6%
Vitamin A 482.3% Vitamin C 95.5%
Calcium 42.3% Iron 62.6%
*Based on a 2000 Calorie diet
Directions
Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip krackers and remove sheet. Continue dehydrating 8-10 hours or until desired crispness is obtained.
Yields 4-5 trays or approximately 100-200 krackers.
Editors Review
Have a look at this impressive video that presents an outstanding recipe for crispy, crunchy chips that are delicious and healthy too. The video is amazing and a must watch. The chips here are actually raw and simply dehydrated but not fried or barbequed.Chef
