2 red peppers
2 medium zucchini
1 tablespoon onion
1 clove garlic
1 cup sun dried tomatoes (soaked for an hour)
1/2 teaspoon salt
1 teaspoon ground flax
1 teaspoon chili powder or cayenne powder (optional)
1) Combine all ingredients in a food processor until almost smooth.
2) Spread onto nonstick sheet for dehydrator and dehydrate overnight at 100 degrees Fahrenheit.
3) When dry, use a knife to slice off any part that cracked along the edges, and score them into slices. Store in airtight container for up to 2 weeks.
Source of recipe: I made this up.