Blend all ingredients until smooth.

If using a dehydrator, spread thinly and evenly on paraflex sheets (about the thickness of a stack of 10 pieces of paper). Make sure edges are the same thickness as the middle, or they will get crispy).

Place in the dehydrator at 105 degrees for approx. 12 hours (varies depending on machine, thickness, etc.).

Prepare using the oven:

Blend all ingredients and spread on parchment paper or silicon baking sheets (ensure edges are same thickness as middle).

Preheat oven to lowest temperature setting (170 degrees on most ovens).

“Bake” until middle is no longer soft/mushy (approx. 3-4 hours).

Slice into strips with parchment paper attached (if using), roll up and store in an air-tight container.

They should last in the fridge for about a week or in the freezer for 3 months.