Dehydrated Raw Salsa Crackers

Makes 20 crackers – Fat free, Gluten free, Soy free, Nut free

2 cups celery pulp (leftover from juicing)

1 red or orange  bell pepper seeded

1 medium tomato

¼ to ½ cup fresh cilantro

1 green onion

 

Toss all ingredients in the food processor and blend well. Using a tbsp, scoop individual crackers onto dehydrator sheets lined with parchment or Teflex sheets. Flatten each to about ¼ inch thickness. Dehydrate at 110 degrees for 8 to 9 hours or until dry and crispy. I hope you enjoy.