Recipes > Sweet Pepper Crisps

Sweet Pepper Crisps


These simple crackers are a great cracker to have around for dips, or just to snack on. With the sweetness of the pepper and kick of the chili powder, these crackers are also versatile enough to be raw taco shells.
  • Serves: 4 to 5
  • Active Time: 3 hrs
  • Total Time: 9 hrs
  • Views: 35,843
  • Success Rating: 67% (?)
    0% - I fed it to the dog


Step 1: Blending the Ingredients

Blending the Ingredients
  • 3/4 cup golden flax seeds, ground, then soaked in double amount of water
  • 3/4 cup raw almonds, soaked for 2 to 3 hrs until soft, drained
  • 1 1/4 cup yellow bell pepper
  • 1 shallot, chopped
  • 1/4 cup sun–dried tomatoes, soaked and drained
  • 1 1/2 tsp chile powder or berbere*
  • 1 1/2 tbsp onion granules
  • 1 tsp sea salt


First, gather and prepare your mise en place.

To blend the ingredients, in a food processor, add the flax and almonds and combine until smooth. Remove and place in mixing bowl.

Next, blend remaining ingredients until smooth. Add to the nut/seed mixture and fold together until thoroughly combined .

Step 2: Dehydrating the Crisps

Dehydrating the Crisps


Set the dehydrator at 115°F (45°C).

Using a non–stick dehydrator sheet and an offset spatula, spread the mixture evenly, less than 1/4–inch thick.

With the spatula, score the size you wish—you may choose to dehydrate for 1 to 2 hours before you score if the batter is too thick.

Dry for 2 to 3 hours, then flip onto another sheet. Remove non–stick sheet and dry for an additional 6 hours or until crisp.

Remove from trays and store in sealed container.

Serve crackers with Almond Herb Paté, caramelized onions and fresh basil leaves.

If making soft taco shells, once flipped onto the screen you may dehydrate for just 1 to 2 hours or until batter is not wet. These are pliable enough to use as raw taco shells.

If crisps are dried a bit too much they can be spritzed with water to restore their pliability.

Chef's Notes

This recipe makes 4 to 5 dehydrator trays of crackers OR 36 small or 15 large taco shells.

*Berbere is a spice mix containing hot chiles, fenugreek, ginger and other spices. It is used mostly in the cuisines of Ethiopia, Eritrea and other east African countries. Berbere can be found in specialty groceries and spice shops or ordered online.


  • Joel  D
    Joel D
    Hi, Instead of dehydrating can I lightly pan fry the flax seed and pepper puree?
  • Ken R Rouxbe Staff
    Ken R
    Hi Joel- Short answer is - give it a try. I'm not sure what would happen. The recipe was not developed to be fried but you can give it a shot and let us know if/how it worked. ~Ken
  • Cheryl A
    Cheryl A
    This is quite nice with baked sweet potatoes substituted for the peppers and chipotle/cumin subbed for the chili/berber spice
  • Melina G
    Melina G
    I love that this food processor has the capability of scraping built in. May I ask which food processor is used?
  • Dawn T
    Dawn T
    The brand is Robot Coupe, they are not cheap, but they are really powerful (and great). They are what most hotels and restaurants use. This is the one that was in the video Cheers!
  • Melina G
    Melina G
    Thank you so much, Dawn! :)
  • Liana M
    Liana M
    Hello, 2 questions please :) 1.I cannot find anywhere onion granules. Is there a way to do them myself? or alternative ingredient I can use in recipes? 2.Can I use a parchment paper to spread the mixture? Thank you so much..
  • Ken R Rouxbe Staff
    Ken R
    Hi Liana- Happy to help! You can use any onion powder or you can grind up dried flake onion so it's finer. These are found in the bulk spice section and will be very inexpensive. Parchment is OK, but not at all ideal for this scenario. It does not breathe enough so the drying process is inhibited. I'm sure you could still find a way to make it work if you were to carefully flip them or something once they are more set. ~Ken
  • Mimi B
    Mimi B
    Can I bake the crisps in the oven....I don't have a dehydrator
  • Ken R Rouxbe Staff
    Ken R
    Sure, just be sure you can set your oven to the very lowest temperature and watch them as not to over cook/dry them. ~Ken
  • Kertu H
    Kertu H
    Hi! Is it ok to use dark brown flax seeds?
  • Eric W Rouxbe Staff
    Eric W
    Yes, absolutely!
  • Eric J
    Eric J
    What brand dehydrator are you using?
  • Sandra L
    Sandra L
    What are you using to score the batter?
  • Kirk B
    Kirk B
    Hi Sandra - thanks again. Similarly to the crepe batter, I am fairly certain that Dawn used an off-set spatula to score the sweet pepper chips. I am not 100% certain of the brand of dehydrator that Dawn is using but here's a link to several brands - I use the Nesco brand at home - I hope this helps. All the best, Chef Kirk
  • Kirk B
    Kirk B
    FYI Sandra, here's the actual brand that Dawn uses -
  • Ann L
    Ann L
    I have a few questions about this recipe: How should I store these crisps, on the counter in a jar or in the fridge? With the above, how long do they last? I stored my in a jar, in the fridge and they are a bit soft now - any suggestion to make them crispy again? Can they be stored in the freezer? Thanks, looking forward to your feedback ...
  • Lauren L
    Lauren L
    Hi Ann, thanks for your question. You can store these on the counter in an airtight container for about 7-10 days. If they get soft, you can pop them in the oven or on a cast iron skillet for a few minutes at a low temperature. You can freeze these successfully! Thanks, Lauren
  • Harold G
    Harold G
    My Crisps turned out dark in color. Will I loose points because of the color? Planning to use them as a base for my black box project. Harold G.
  • Harold G
    Harold G
    I could not find golden flax seed, used regular flax seed, could that affect the color?
  • Char N Rouxbe Staff
    Char N
    Harold--thanks for writing. From your description, your crackers were probably brown in color, but still packed with flavor and Omega 3's. Cheers, Char

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