These Walnut Hemp Seed Crisps are nutty, delicate, protein-packed, and low-ingredient. I love having these around to enjoy as a snack or with salads and Silky Spanish Farmhouse Gazpacho.
Cook times vary
Cook times for this recipe vary depending on how thin your crisps are and hot your oven is, some ovens are hotter than others.
These are delicate
When I say delicate, I mean they are fragile and they break and crumble easily. If you make them a little thicker they will be less delicate, if you make them thinner they will be super delicate, which works well for topping soups and salads.
Alternative Dough Method
I’ve also made these by processing all of the ingredients in the food processor at the same time. They turn out flatter, with less texture. I like them both ways.
Let’s Make Walnut Hemp Seed Crisps
Preheat oven to 200 degrees F.
In the food processor grind walnuts until fine, like sand. Avoid over over-processing into a paste.
Transfer the ground walnuts to a large bowl.
Place zucchini into the empty food processor and processor until it’s minced.
Add zucchini, flaxseed, hemp seeds, sea salt & 2 TBSP water to the bowl with the walnuts and stir until a sticky dough forms. Stir in another TBSP of water if needed.
Spread onto a sil-mat lined baking sheet. Do this with a spatula or bench scraper, as though you are frosting a cake. Keep spreading until it is as even as possible.
Using a can, cookie cutter, spatula, bench scraper or other non-sharp utensil, cut into desired shapes.
Bake for 3 to 4 hours at 200 degrees F.
Once the tops are dry, remove sil-mat from the baking sheet and let cool for at least 20 minutes before peeling the crisps from the sil-mat.
Dehydrator Instructions
Using a spatula spread onto teflex lined trays and dehydrate at 115 degrees F for 4 to 8 hours. When the tops are dry flip and peel away the lines and dehydrate for another 1 to 3 hours or longer. Time will depend on how thick the dough is.
Walnut Hemp Seed Crisps
Equipment
- Food processor
- Oven or dehydrator
- baking sheet & sil-mat or dehydrator trays & teflex sheets
Ingredients
- 1 & 2/3 cup walnuts 180g
- 1 zucchini, end cut off, cut into 4 – 5 pieces 180g leave peel on
- 1/4 cup ground flaxseed 25g a.k.a. flaxseed meal golden or regular
- 3 TBSP hemp seeds 30g
- 1 teaspoon sea salt 5g
- 2 – 3 TBSP water
Instructions
- Preheat oven to 200 degrees F.
- In the food processor grind walnuts until fine, like sand. Avoid over over-processing into a paste. Transfer the ground walnuts to a large bowl.
- Place zucchini into the empty food processor and processor until it's minced.
- Add zucchini, flaxseed, hemp seeds, sea salt & 2 TBSP water to the bowl with the walnuts and stir until a sticky dough forms. Stir in another TBSP of water if needed.
- Spread onto a sil-mat lined baking sheet. Do this with a spatula or bench scraper, as though you are frosting a cake. Keep spreading until it is as even as possible. Using a can, cookie cutter, spatula, bench scraper or other non-sharp utensil, cut into desired shapes.
- Bake for 3 to 4 hours at 200 degrees F. Once the tops are dry, remove sil-mat from the baking sheet and let cool for at least 20 minutes before peeling the crisps from the sil-mat.
Notes
Nutrition
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Recipe adapted from Raw Food/Real World: 100 Recipes To Get The Glow by Matthew Kenney & Sarma Melngailis.
If you enjoyed this recipe, you might also enjoy
- Rosemary Oven-Baked Sun-Dried Tomato Whole Flaxseed Crackers a.k.a. Flackers
- Vegan Garden Veggie Cream Cheese
- Yippee-Ki-Yay Holiday Vegan Cheese Ball
- Vegan Spinach & Artichoke Dip
- Silky Spanish Farmhouse Gazpacho
- Massaged Kale Ribbon Vegan Caesar Salad
- Rich Creamy Vegan Ranch Dressing
Did You Make Walnut Hemp Seed Crisps?
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