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.
Nutrition Information is approximate.Dehydrator InstructionsUsing 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. Alternative Dough MethodI'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.www.planttestkitchen.com