place the celery, flax, oregano, and water in a high speed blender. blend until smooth
spread evenly onto one lined 14in square excalibur dehydrator tray. sprinkle with sea salt
dehydrate for 5-6 hrs at 104. flip and score into four horizontal and vertical rows. then score each square diagonally in half into two triangle chips. dehydrate for another 6-8hrs until dried and crisp
Originally Submitted
11/21/2012
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