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raw vegan salsa chips
(3076 views) Uploaded 8/1/2010 11:58:10 AM by CreativeChef   (7 videos)   |  Learn more at: http://itunes.apple.com/us/app/raw-food-chef-pro-mexican/id431205689?mt=8

Info Comments (7)  

Video Information

a quick and easy recipe for the best raw chips ever. Made from chia seeds and fresh salsa. Rebecca Maldonado of Magic Carpet Cuisine will show you how.

Learn more at: http://itunes.apple.com/us/app/raw-food-chef-pro-mexican/id431205689?mt=8

Video Keywords: food    superfoods    nutrition    recipes    vegan    raw    omega 3    omega 6    magic carpet cuisine    rebecca maldonado    salsa chips    healthy recipes   

Rate This Video:  3 ratings


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Viewer Comments (7 total)

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Posted 7/7/2011 4:03:25 PM
Wow! This is perfect for any party! Especially now that it is summer and people are trying to watch their weight. They can still have their favorite snacks at parties and know that it is healthy. I heard chia seeds are amazing for the body!
Posted 3/20/2011 2:03:45 PM
Aloha Kalluabear, I'm not sure why you weren't able to get to my website. It hasn't been down. I hope you are able to visit. The temperature for the salsa chips is 110-115 degrees. Dry them overnight or until they are crisp. enjoy!!!
Posted 3/19/2011 12:24:55 PM
Aloha Rebecca, Can't wait to make these! What temperature do I put them in my dehydrator. Also, I tried to go to your website and I couldn't?
Posted 2/1/2011 10:27:06 PM
thanks for the comment. I'm glad you are enjoying them and your feedback is so appreciated. Isn't it wonderful to have something delicious and nutritious?
Posted 2/1/2011 1:15:08 PM
I made a batch of these chips over the weekend of 1.22.11, and have been kicking myself ever since for not having made them sooner! These are absolutely wonderful! Hands down, the best chips I've ever had. They're SOOOO crisp! And so flavorful, not to mention how nutritious they are. I'll be making LOTS of them from now on. Thank you again for sharing this recipe with us, Rebecca!
Posted 12/29/2010 6:59:20 PM
Hi Ronn, thanks for the comment. The consistency should be moist but still thick. Use 2 cups of salsa for one cup of chia seeds. You can leave them overnight or less depending on the weather. You don't need to take them off of the teflex sheet. They will get crisp right on the sheet. Enjoy and thanks so much for the feedback.
Posted 12/29/2010 10:17:55 AM
Thank you for the great chip recipe, Rebecca -- these look delicious, and so simple, quick and easy! And they sound so nice and crunchy! A couple of questions, please -- about how much of the fresh salsa should we add to the 1 cup of chia seeds? How long do you recommend they stay in the dehydrator? Do they need to be taken off the teflex sheet and put on the mesh screen at some point during the drying period? Thank you! Can't wait to make these!

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