Cheesy Sweet Pepper Crisps
Introductioninspired by the Krazy Kracker Lady on youtube, and having an abundance of baby sweet peppers needing to be used or preserved, I decided to make them into chips or crackers but did not want to wait 12-24 hours and do not currently have a working dehydrator... this is what resulted and is equally good on thinly sliced onion rings as it is in crisp form inspired by the Krazy Kracker Lady on youtube, and having an abundance of baby sweet peppers needing to be used or preserved, I decided to make them into chips or crackers but did not want to wait 12-24 hours and do not currently have a working dehydrator... this is what resulted and is equally good on thinly sliced onion rings as it is in crisp form
Sweet peppers (bell), 1.5 cup, chopped
Red Ripe Tomatoes, 4 Italian tomato
Red Onion, raw, .5 cup, chopped
Apple, Gala, 1 medium
Red Ripe Tomatoes, 4 Italian tomato
Garlic, 3 cloves
Chili powder, 1 tbsp
Salt, 1 tsp
Pepper, black, .5 tsp
**Flax Seed Meal (ground flax), 8 tbsp
Water, tap, 2 cup
Sun Dried Tomatoes, 4 pieces
Parmesan Cheese, grated, .25 cup
If you are vegan, simply do not add the cheese, but remember the measurements here will be different so nutritional values will change a bit. The protein will be a bit lower for one.
use a dinner spoon style teaspoon to scoop up the batter and let it drip a bit so each spoonfull is even before dropping it onto the cookie sheet. You may have to play with the thickness level of the batter to get exactly what you want. Remember it will shrink up and flatten out quite a bit in the oven (or dehydrator if you choose that route) but thinner is better as long as it holds it's shape which the ground flax seeds help with.
Slice onion rings, seperate and cover in batter for another yummy snack.
Chop baby sweet peppers (or bell peppers) until youhave 1.5 cups chopped peppers
chop 1/2 a red onion or however much you need to get 1/2 a cup's worth
chop 1 medium gala apple and dispose of core
Put 1 cup of water and the above chopped ingredients plus 3 garlic cloves in a blender and turn on lowest setting.
Grind enough flax seeds to make 1/2 a cup of finely ground flax seed meal (coffee grinder works best for this) and place in remaining cup of water to soak
Add 1 tablespoon of chili powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 4 pieces of sun dried tomatoes plus 2 tablespoons of the juice they were in and blend well. Add soaked flax seed meal which should now be goopy and about 1 cup's worth. Blend well.
Mixture should be runny enough to spread out well when dropped onto cookie sheet, but thick enough to hold together when cooked. Due to some differences in how much liquid is in vegetables and fruit, you may notice sometimes the batter is thicker than others even if you use exact measurements. Add a bit more water to get the needed consistancy. The thicker it is the longer it takes to cook, and the thinner it is, the more chance it will run and you'll have crisps with holes in them that fall apart.
Using a dinner teaspoon, pour even amounts on tray. 20 fit nicely on each cookie sheet (which I cover in foil for easier removal) Place tray in oven and cook for 1.5 hours or until firm enough to flip over. Sprinkle with parmesan cheese. Cook remaining 1.5 hours or until each one is crispy but not burnt. Allow to cool, then serve. It was hard to let them cool enough to get them off the foil.
Serving Size: makes 6 servings of chips
Number of Servings: 6
Recipe submitted by SparkPeople user SMBRYCE1.