If you’re a fan of green juice – we applaud you! Enjoying a delicious combo of celery, cucumber, parsley along with other fruits and veggies is super beneficial for your immune health. Making your own juice at home means you’re probably used to tossing out the pulp. Next time, you might want to prevent food waste and save it to make something else! The valuable pulp often discarded after juicing is a great source of fiber.
Instead, use it to make these tasty green juice tortilla chips! This easy recipe requires just a few simple ingredients you probably already have on hand.
What to Do With Juice Pulp:
Oven-Baked Green Juice Pulp Tortilla Chips
- 1/4 head green cabbage or 1 head romaine lettuce
- 1/2 bunch parsley
- 2 mini cucumbers or 1 large cucumber
- 1/2 lemon juice only
Chop all ingredients, except lemon, and pass through juicer. Once juiced, squeeze or pour lemon juice into green juice. Mix and enjoy. Set aside juice pulp.
If juice pulp still contains a lot of water, put it in a cheesecloth or cloth produce bag and squeeze out excess liquid.
Line baking sheet with parchment paper and preheat oven to 320 degrees F.
In medium bowl, combine cassava flour, coconut flour, salt, green juice pulp, oil and water. Use hands to knead into a dough. If mixture is too dry, add a little more water. If it’s too wet, add a little more coconut flour.
Once ingredients are fully incorporated into a dough, roll it into a ball, put it on the baking sheet, put another sheet of parchment paper on top, press it down, and roll it out using a rolling pin or round bottle. Roll it out as thin as possible (it should take up most, if not all, of the baking sheet (about 16-in. x 11-in.). Use a pizza cutter or knife to score it into triangle chip shapes.
Brush the top lightly with oil. Bake for 20 minutes, break apart the chips, flip, brush with a tiny bit of oil, then bake another 15-20 minutes or until crisp. If chips are on the thicker side, they will need a little longer to cook.
Serve chips with hummus, guacamole, or your favorite dip.