The sun-dried tomatoes make these have a wonderful and intense flavor. (This is a good way to use pulp from your juicer as well). Adjust the herbs to your liking, and then you may have these with your favorite spread. They would also be delicious with any dip or hummus on this site. They are healthy too!
1 cup Tomato Pulp
1/2 cup Sun Dried Tomatoes (packed in oil)
1/2 cup Vegetable Pulp from Carrot, Celery and/or Zucchini
1/2 cup Flax meal, ground
2 Tbsp. Soy Sauce (or Tamari Sauce), wheat/gluten-free
1/2 Tbsp. Black Sesame Seeds or Flax Seeds
2-3 Tbsp. Herbs, fresh, Basil, Thyme, Oregano, or Cilantro
1/4 cup Spring Water
Put all of the ingredients, except the water, in your food processor and pulse until blended, but not completely smooth. Slowly add 1/4 cup water a little at a time. Depending on the vegetables you use, it may not be necessary to add all of the water. You will either put them on your dehydrator sheets, or place them on a sheet for the oven. Either way, you will line the sheets with parchment. Once they are on the baking or dehydrator sheets, you will score them with a knife or spatula, into cracker shapes. Either way, it makes 18-24 large crisps.
Scoop dough onto dehydrator sheets, spreading it out with a spoon or spatula, to make large squares approximately 1/4" thick. Dehydrate at 110 for around 5 hours. After that time, you will flip them for around another 4 hours, until they reach the crunchiness that you like. Dehydrating these ensures that they remain raw, and with all of the raw nutrition. For those that do not have a dehydrator, no worries, as there is the oven version, and they are still loaded with nutrients!
Once you have them on your parchment lined baking sheet, and they are scored and shaped, place them in the oven. Bake them for approx. 30 minutes, at 300, until crispy. Keep an eye on them to make sure they do not over-cook or get too dark.