I recently bought a food dehydrator and one of the first things I made was these spicy nacho cheese chips using my raw vegan nacho cheese sauce recipe. In the past week these chips have become popular with family and friends who are not raw or vegan so this may be a good, healthy recipe for those people you know who are resistant to anything labeled “healthy.”
I use 90,000 hu (heat units) cayenne pepper in this recipe and it may be too spicy for most people, so you’ll want to adjust the heat level to your taste or use a cayenne with a lower heat unit.
2 c. red bell pepper
1/4 cup sunflower seeds
3 T. nutritional yeast (not Brewer’s yeast)
1 tsp. salt
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp garlic powder or 2 cloves garlic
1 tsp onion powder
Process all ingredients in a food processor. Pour onto dehydrator tray lined with a teflex sheet or parchment paper. This recipe fills one tray. Dehydrate at 105 degrees for 12-15 hours, less if you’d like them chewy rather than crisp.