I cannot wait for you make these! Nacho Crackers from the DehydratorLab are made with onion, celery, ground flax seed, nutritional yeast, and paprika. I learned how to make the chips during my chef training courses ,They are SO SO simple to whip up. The only hard part to the recipe is waiting for them to come out of the dehydrato.
one dryer tray...
2 medium yellow onion, finely minced
3 celery stalks, finely minced
1/2 cup ground flax seed
1/2 cup nutritional yeast
1 tablespoon Paprika
1/4 teaspoon salt (optional)
Blend all these goodies together in a medium bowl. Transfer batter onto a dehydrato tray lined with a dehydrato sheet. Using a offset spatula, spread batter to a thickness no less than 1/4-inch.
Score batter with the offset spatula or pizza cutter, being careful not to cut the dehydrato sheet. Make any size or shape crackers you heart desires.
Dehydrate at 125ºF for 15 to 20 hours. Flip sometime about half way through the drying process and remove parchment paper/dehydrato sheet. Leave partially dry crackers to finish on regular mesh sheet that comes with each tray. Once the crackers are crispy crunchy, you can remove them from the dryer and break apart.
Store in an air-tight container. Should keep well for up to a week. You'll probably have them eaten in two days, tops. ;D
When you hit the tipping point where you’re ready to buy a dehydrator, a clear door, and/or the sheets you saw in the video, please use the following links to show your love for me.