Raw Parmesan Pita Chips. Vegan.

Raw, Vegan Parmesan Pita Chips by An Unrefined Vegan

I told you I was going to make a raw version of Stacy’s Pita Chips…and here they are. Stacy’s, I’ve kicked you to the processed and over-salted curb!  

The fine folks at Ethical Ocean invited me to participate in a vegan recipe contest called Eat What’s Good and I accepted their invitation with a recipe for a little something to tempt your Bliss Point that I call Mango Sticky Rice Cake. Here’s what they have to say about the contest (you could win, too!):

The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is looking for the most mouth-watering delicious vegan recipe out there. 25 of the most talented vegan culinary masterminds have submitted recipes for the contest, and now we need you to pick your favorite!

You can vote daily (and for as many recipes as you want!). And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have!

The contest kicks off at 9am EST on Friday April 26 and ends at 11:59pm EST on May 17.

People must sign-up to Ethical Ocean to vote; they can choose to unsubscribe to emails at any time.

“Talented Vegan Culinary Mastermind.” I like it and I’m having it printed on business cards ASAP. So…if you’re so inclined, please visit Eat What’s Good, vote on your favorite(s) – one of which I hope is mine – and enjoy the yummy plant-based recipes from a passel of excellent vegan bloggers! Thank you! Oh, and here’s a photo of my concoction – –

Mango Sticky Rice Cake An Unrefined Vegan

Raw, Vegan Parmesan Pita Chips
Yields 36
Savory, salty, and crunchy without the guilt of commercial pita or potato chips.
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Prep Time
10 min
Total Time
24 hr
Prep Time
10 min
Total Time
24 hr
53 calories
2 g
1 g
4 g
2 g
1 g
15 g
41 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
15g
Yields
36
Amount Per Serving
Calories 53
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 41mg
2%
Total Carbohydrates 2g
1%
Dietary Fiber 2g
6%
Sugars 0g
Protein 2g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup walnuts, soaked overnight, rinsed and drained
  2. 1 cup flaxseed meal
  3. 1/4 cup "Parmesan" nut cheese (I used Parmela brand) + extra for sprinkling
  4. pinch of salt and pepper
  5. 1 tsp. dried onion flakes
  6. 1/2 tsp. garlic powder
  7. 1 clove garlic
  8. couple of slices red onion
  9. 1/2 cup baby carrots (or chopped carrots)
  10. 1 Tbsp. extra virgin olive oil
  11. 1 Tbsp. white miso
  12. 1/2 cup water
Instructions
  1. In a food processor, process the walnuts, carrots, garlic, olive oil, white miso, red onion, onion flakes and garlic powder until smooth. Scrape down sides to make sure you don't have any large chunks.
  2. Put the flaxseed meal, nut cheese, and salt & pepper in a large bowl. Stir in the walnut mixture and the water until it's well-combined. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough around a bit from one spot to another to fill the whole tray. The dough should be about 1/4-inch thick. Remove the top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator. Sprinkle the top with nut cheese, if desired.
  3. Start the dehydrator out at 145-degrees F and dry for 30 minutes. Turn it down to 115-degrees F and after a few hours, carefully flip the dough onto a dehydrator screen. Continue to dehydrate for an additional 12-24 hours. Check the consistency of the chips occasionally - you want them to be very crispy.
beta
calories
53
fat
4g
protein
2g
carbs
2g
more
an unrefined vegan http://www.anunrefinedvegan.com/

Parmesan Pita Chips An Unrefined Vegan

Parmesan Pita Chips An Unrefined Vegan

 

43 thoughts on “Raw Parmesan Pita Chips. Vegan.

  1. Pingback: Raw Parmesan “Pita” Chips. And A Contest. | Vegan Today

  2. tearoomdelights

    Despite not being a fan of mango my vote definitely goes to you as you are, without question, a Talented Vegan Culinary Mastermind. The chips look great, and I love the idea of them having walnuts in them, but I didn’t realise dehydrating took such a long time. Make well ahead of hunger pangs.

    Reply
    1. An Unrefined Vegan

      I appreciate the vote, ESPECIALLY since you are not a mango fan! Yes, dehydrating can take a crazy amount of time so planning ahead is key. Of course some things go much faster, but for a very crispy cracker, you gotta put in the long hours.

      Reply
  3. Somer

    I have a packet of Stacy’s Pita chips in my pantry that I think is going to end up going to a neighbor, I need these in my life! Dipping pleasure without all the guilt!

    Reply
  4. Amy Jo - Pure and Simple

    The guacamole spread on the chip is all I needed to see! Great recipe. I’ll have to try this one…wonderful for dips.

    Reply
  5. sweetveg

    Wow! These look great. Thank you for doing all the work, like creating the recipe, so I can just go straight to making these. 🙂

    Reply
  6. narf77

    Amazing recipe…amazing other recipe (mangoes are $1 each down at our local grocery store at the moment) and amazing vegan challenge…I am off to vote for you right now :). Poor Somer…you have to give your dehydrator back? Get in contact with excalibur and have a chat to them. I am SURE that they will come to the party for a few positive reviews 🙂

    Reply
      1. narf77

        I reckon Somer would be in with a chance for a freebie Annie as she has heaps of loyal dear constant readers (both of us included) and she should pitch for one :). I am going to vote for you every day I loved your recipe the best of all of them. I do follow most of the blogs but actually spent 30 minutes saving recipes and finding new blogs to add to my RSS Feed Reader tally… I am up to 389 now! Cheers! 😉

  7. Courtney

    Wow–to be included in “25 of the most talented vegan culinary masterminds” is impressive! Congrats 🙂

    Courtney

    Reply
  8. Linne

    Reblogged this on A Random Harvest and commented:
    Not only raw parmesan ‘pita’ chips, but also mango sticky rice cake! Go ahead, expand your horizons..Remember, just ’cause it’s vegan doesn’t mean omnis can’t share the goodness! 😉 Thanks, Anne! ~ Linne

    Reply
  9. * Vegan Sparkles *

    Voted! Oh so much inspiration in one post! That cake sounds perfectly tropical and dreamy, and you’re making my case for NEEDING a dehydrator much stronger. 😉

    Reply
  10. Cadry's Kitchen

    Talented vegan culinary mastermind sounds right to me! 🙂 I so wish I had a dehydrator. Your pita chips sound fabulous!

    Reply
  11. Becky

    This makes me wish I had a food dehydrator more than ever! I love crackers but the healthier ones at the store are so expensive! Plus, these look way better than any I’ve seen at the store!

    Reply
  12. Trish @infinebalance

    Love those crackers / pita chips, whatevers… I need those for my next batch of guac. But I need a dehydrator and I’m not sure I can convince my hubs that its a “need.” 🙂 Good luck with the contest!

    Reply
  13. heathergfc

    Making these THIS weekend!! Thank you! Would you be interested in sharing this at Raw Foods Thursdays? It’s a weekly event of sharing creative raw recipes. This would be perfect! (And don’t be scared off by the 118 degrees requirement. It’s all about the spirit of raw!)

    http://www.glutenfreecat.com/2013/05/raw-foods-thursdays-5913/

    Thanks again!
    Heather

    Reply
  14. janet @ the taste space

    I’ve been having fun with my dehydrator, too, lately. This looks really delicious. Thanks for sharing. 🙂

    Reply
  15. Pingback: healthy vegan friday #42 | Breakfast Smoothie

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