Veggie crackers ( from pulp from juiced veggies)
Pulp about 1 1/2 cups or so
1/4 cup of ground flax seed
1/4 Nutritional yeast
1/4 chia seeds
1/3 coconut aminos
Some water few splashes
Sprinkle Celtic salt at the end

Combine the juice pulp, ground flax seeds, chia seeds, coconut aminos, and nutritional yeast in a food processor and pulse on high until combined.The texture of the dough should be fairly soft but not too wet. If you need more moisture in your dough add a splash of water
Transfer the mixture onto a baking sheet and flatten as much as possible using a spatula. The thickness of the crackers should be only about 1/4-inch of less. You can use cookie cut outs to make fun shapes
If you have dehydrator
Dehydrate on 120 degrees for 12 hours and then carefully flip over the crackers. Dehydrate again or until the crackers are completely dry and crispy.
Oven lowest setting on your oven should take about 30 to an hour or so to fully bake keep an eye on them so they don’t burn.