2 C Flax Seed 2 C Water
1 Jalapeno 1/2 Red Pepper
1 T Garlic Powder 3/4 T Onion Powder
1/4 T Sea Salt
Soak flax seed in water for 2-3 hours. It will form a ‘gel-like’ consistency. Process jalapeno and red pepper til minced.
Measure out garlic & onion powder, and sea salt. Add to minced peppers and add all to gelled flax-seed. Mix til well combined.
Spread as thin as you can get it on dehydrator trays or parchment paper and dehydrate at 115 degrees for 8 hours or until dry and crispy. Flip over after about 4 hours.
Store in an airtight container. Should keep for about 5 – 7 days.
This recipe is a little on the mild side, if you like really spicy, really hot foods, try adding another jalapeno or a habanero pepper. For an interesting variation you could also substitute the onion/garlic powder for 2 T of taco seasoning or Chili powder!
If you change it up, let us know how it is!