Ultimate Seed Crisps Recipe from: Orlene Speight, Salmon Arm, BC

1/2 cup Pumpkin seeds (soaked & rinsed)
1/2 cup Sunflower seeds (soaked & rinsed)
1 cup Flax seeds, ground
1/3 cup Sesame seeds
1/4 cup Chia seeds
1/4 cup Hemp seeds
1 tsp Himalayan or sea salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Black pepper
1 – 2 tbsp Nutritional yeast
1 1/4 cup Water

In a food processor fitted with the metal S blade process the soaked sunflower seeds into a dough, scraping down the sides a few times to get all the bits processed. Put sunflower seed dough in a bowl and mix in the rest of the ingredients by hand.

Spread the mixture evenly and thinly onto 2 Texflex sheets and dehydrate until crispy. If you want your crips a certain shape or size, score the mixture on the Teflex sheets before drying, otherwise break up into chunks after drying.

To keep these crisps raw set your dehydrator to 105°F, if you don’t mind additional heat you can crank up the dehydrator and it’ll reduce the drying time.

Store in an airtight container.

• Chia Seeds – Black – ORGANIC
• Flax Seeds – Brown – ORGANIC
• Hemp Seeds – Raw, Hulled
• Hemp Seeds – Raw, Hulled – ORGANIC
• Pumpkin Seeds – Styrian, Raw, Hulled – ORGANIC
• Sesame Seeds – Raw, Natural – ORGANIC
• Sesame Seeds – Raw, Hulled – ORGANIC
• Sunflower Seeds – Raw, Shelled
• Sunflower Seeds – Raw, Shelled – ORGANIC