You just got one of the most unique tools in the dehydrator world.

1. Set it on your tray first. Place the sheet on your dehydrator tray before filling. A full sheet of wet batter is much easier to slide in when it is already supported.
2. Let the batter thicken. Flax and chia batters need about 15 minutes to set. You want it thick like hummus, so it holds its shape and does not run between wells.
3. Dollop, then sweep. Drop a spoonful into each well, then drag the back of a spoon or a flat spatula across the whole sheet in long strokes. This fills and levels every round in one pass. This is the 2-minute trick.
4. Dry, pop, and flip. After about 8 hours at 115°F, flex the sheet from underneath and the crusts pop right out. Flip them onto a mesh sheet, wet side up, and dry until they snap.
5. Cool completely before storing. Any warmth left inside turns into moisture in the container. Fully cooled crusts stay crisp for up to 2 weeks.

Tips for Perfect Rounds

Raw Flax-Herb Crusts

The no-fail base recipe from the card in your box. Make this one first.

1. Whisk all dry ingredients in a bowl.
2. Add water and lemon juice. Stir until smooth.
3. Rest 15 minutes. Batter will thicken.
4. Spoon into each round well, filling close to the top edge. Level with the back of the spoon.
5. Dehydrate at 115°F for 8 hours. Pop crusts out and place them on a fine mesh sheet with the wet underside facing up. Dry 4 to 6 more hours until they snap.
6. Cool fully before storing.

Try these toppings: hummus with sliced cucumber and fresh dill, mashed avocado with tomato and flaky salt, or cashew cream with basil and cracked pepper.

Storage: Airtight container, room temperature, up to 2 weeks.

Sun-Dried Tomato Pizza Rounds

Personal-size pizza bases with tomato and oregano baked right in. Top them just before serving so they stay crisp.

1. Blend the soaked sun-dried tomatoes with the water and lemon juice until smooth.
2. Pour over the dry ingredients and stir well. Rest 15 minutes.
3. Fill each well and sweep level across the sheet.
4. Dehydrate at 115°F for 8 hours, pop out, flip onto a mesh sheet, and dry 4 to 6 more hours until crisp.

Top with: a thin layer of tomato sauce or pesto, sliced cherry tomatoes, olives, fresh basil, and a sprinkle of nutritional yeast.

Cinnamon Apple Breakfast Rounds

A lightly sweet round that works like a crisp toast. Great with nut butter and fruit, and kids love them.

1. Whisk the dry ingredients together.
2. Stir in the applesauce, water, maple syrup, and vanilla. Rest 15 minutes.
3. Fill each well and sweep level.
4. Dehydrate at 115°F for 8 hours, pop out, flip onto a mesh sheet, and dry 4 to 6 more hours until they snap.

Top with: almond butter and sliced banana, mashed berries, or a smear of cashew cream with a dusting of cinnamon.

Sweet batters can feel slightly tacky even when done. If they bend instead of snap, give them another hour or two.

Garden Juice Pulp Rounds

Got a juicer? Turn leftover carrot, celery, or beet pulp into savory crackers instead of tossing it.

1. Mix the pulp, flax, chia, and spices.
2. Add 1 cup water and the lemon juice. Rest 15 minutes, then add more water a splash at a time until it is spreadable.
3. Press into each well with the back of a spoon, then sweep level. Pulp batter is thicker, so press firmly.
4. Dehydrate at 115°F for 8 hours, pop out, flip onto a mesh sheet, and dry until completely crisp.

Top with: guacamole, white bean dip, or a slice of tomato with fresh herbs.