Here's my (entirely adjustable) recipe for Raw Spinach Chips:
What you'll need:
- Food processor
- Dehydrator
- Spatula
- Parchment paper
- 7+ hours, this isn't one of those recipes you can whip up at the last minute before that potluck you forgot about
Ingredients:
- at least 2 cups fresh spinach
- 2 or 3 large carrots
- 1/2 an onion (or 2 teensy tiny Texas garden sized onions)
- 3 cloves garlic
- 2 jalepenos
- 1 lemon (juice of)
- 1/2 cup nutritional yeast (optional, I think it adds a nice creamy flavor)
- 4 tbsp flaxseeds (optional, for texture and added nutrition)
- Salt/pepper to taste
1) Shove all of this into the food processor and hope it doesn't explode (mine's really old and loud so it always sounds a little scary)
2) Cut your parchment paper so that it will fit into/onto your dehydrator trays (like those little flexible plastic trays some of them come with for making fruit paper - but don't use those because the chips tend to stick to them)
3) Spread out your mixture onto the parchment paper (which is sitting on your dehydrator trays) with your spatula, or your hands, or something else if you dont have one. If you are using your hands you may want to keep a bowl of water nearby to keep them wet so the mixture doesn't keep sticking to you. The trick is to spread it as evenly as possible or it will take longer to dehydrate. I accidently made mine a little too thin though, so try making them a little thicker than a chip would normally be because a lot of that mass is water that will evaporate.
4) Make score lines on the mixture that outline the shapes and sizes of your chips
5) Dehydrate at 125 degrees for about 6 hours
6) Once they're all good and dry break them up and bust out the dip! I found them to be excellent with plain greek yogurt :) yumm!
Enjoy and let me know what you think! I would love to hear any twists on this or recommendations for the next time I make these!
