Vegan Peanut Butter Banana Sesame Crisps

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 5

Cook Time: 14

Servings:

Calories: 74kcal

I am always looking for new ways to satisfy my need for CRUNCH! These plant-based, oil-free, vegan, Peanut Butter Banana Sesame Crisps are just what I needed and they are super healthy to boot. Enjoy them as a snack or drizzle them with chocolate for a decadent dessert. You are going to LOVE them!

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Equipment

Dehydrator

Ingredients

2 ripe bananas
1 tbsp Naked PB Powder or peanut butter
½ cup sesame seeds

Instructions

Mash the bananas until there aren't any lumps.
Add the peanut butter and sesame seeds and stir well.
Pour mixture onto a dehydrator rack lined with the non-stick teflex sheet or parchment paper.
Spread thinly with a knife or cake decorating spatula.
Dehydrate for 5 hours.
Flip over and peel the teflex or parchment paper off.
Score with a pizza cutter or sharp knife into cracker shaped squares.
Dehydrate for another 8 hours.
Let cool and break crackers on the score lines.
Store in an airtight container.
Keeps for at least 2 weeks.

Baking in oven

Bake in oven on parchment lined baking tray at 250°F for 2 hours.
Flip and peel off parchment.
Score and bake for at least another couple hours or until they no longer feel sticky.
Check often to make sure they don't burn.

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Nutrition