Prep Time: 1 hour

Drying Temp: 145℉ to 155℉

Drying Time: 4 to 6 hours

Yield: 2 servings

Ingredients:

2 cups loosely packed chopped spinach or kale leaves

2 medium stalks celery; thinly sliced (about 1 cup)

1 medium avocado, halved, pitted, and scooped out (about 1 ^1/4 cups)

1 medium green apple or pear, cored and grated (about ^3/4 cup)

^1/2 medium cucumber (4 ounces), seeded and grated (about ^1/2 cup)

1 cup Greek yogurt or coconut cream

1 tablespoon seeds or nuts (such as sesame seeds, pumpkin seeds, peanuts, or cashews)

1 tablespoon dried orange peel (zest and pith, if desired)

1 teaspoon grated lemon zest

Procedure:

1. Blend the spinach, celery, avocado, apple, cucumber, yogurt, seeds, orange peel, and lemon zest to a smooth puree.

2. Spread the puree on lined drying trays in an even layer, 1/4 to 3/8 inch thick.

3. Dry the leather until firm but pliable, at 145℉ to 155℉ for 4 to 6 hours or until done.

4. Turn off the dehydrator and peel the pliable leather from the liner while still warm. Crispy leather should release on its own. When almost cool, cut pliable leather and roll each portion in a piece of parchment or wax paper. Break crisp leather into cracker-size portions.

Storage:

Up to 3 months, wrapped, in an airtight container in a cool, dry place.