Ingredients

• 5 peppers
• 1.5 cup soaked sunflower seeds
• 1 cup flaxseeds
• 2 Ts cumin
• 1 Ts himalayan salt

Know How Now

In a food processor, put the bell peppers (red, yellow or green, it doesn’t really matter) and process until it forms a paste.

Add the soaked sunflower seeds and the flaxseeds and process some more.

At last, add the cumin and the salt and process one last time.

Pour 1/3 of the mixture onto a teflex sheet and spread it evenly.

With the back of a knife, draw some square or triangles (i personally go for the triangles) and put in the dehydrator for 12hours @ 105deg.

After 12hours, flip them to the other side and wait an other 12 hours until crispy.

A day later you can enjoy some truly crispy crisps, ideal to nible on, to dip into any sauce, or use as a bread.

Enjoy!