More like a cookie than a chip, make these to enjoy a healthy treat. We recommend using very ripe bananas. As the bananas ripen, the flavor becomes sweeter. No need for any added sugar in this recipe! Try these with your favorite vegan ice cream or as a great mid-day snack.
Equipment needed: Blender, Food Processor, Dehydrator
Recommended: Use the thin Round Easy Chip form (C100)
6 very ripe organic bananas
2 cups walnuts, soaked and dehydrated
1 cup pumpkin seeds
1/4 cup ground flax seeds*
1 t Cinnamon
1 t Himalayan pink salt
1/2 cup to 1 cup pure water
- Grind walnuts and pumpkin seeds into a flour using a high speed blender. Remove the flour from the blender and set aside. Peel bananas, break into chunks, and place in the same high speed blender and blend until creamy. (No need to wash the blender after blending the nuts and seeds.)
- Put the blended bananas into the food processor first, then add the ground walnuts, pumpkin seeds and flax seeds, along with the cinnamon and salt and process until creamy, adding water as needed.
- Follow the Easy Chip instructions for spreading the batter. Dehydrate at 110°F on the Teflex sheet for approximately 6-8 hours, then flip onto the mesh dehydrator screen and continue dehydrating for another 8-10 hours, until crispy.
Makes approximately 200 chips.
When using the thing chip form please make sure that all nuts and seeds are ground into a fine powder.
Tip: *If using whole flax seeds, grind these separately from the other nuts and seeds.