Start by soaking 3/4 cup raw pumpkin seeds in filtered water while you prepare to blend remaining ingredients.
4 tomatoes
2 peeled carrots
2 celery stalks
3 garlic cloves
1/2 yellow onion
handful of cilantro leaves
1 red bell pepper
1 1/2 tsp sea salt
1 tsp cumin
1 lemon juiced
1 lime juiced
Chili powder or taco seasoning to taste - optional
Blend above ingredients including soaked/drained
pumpkin seeds. Next, grind 2 to 2 1/2 cups flax seeds in separate blender. A small coffee grinder works really well for grinding flax seeds. Add ground flax a little at a time to blender until desired thickness. (too much flax can over heat the blender) Once well blended, pour out onto dehydrator sheets (Teflex sheets or Excaliber sheets) and spread relatively thin. Dry at 108 degrees until top side is dry (4-6 hours). Flip and continue drying with just the screen tray for another couple hours. I usually dry mine over night and flip them in the morning for another couple hours. Let cool. Break into chip shapes and store in air tight container.
