Here’s the recipe for Juice Pulp Crackers included in the article Juicing 101 in the March ’13 Newsletter.

Juice Pulp Crackers

Mix all ingredients by hand. Add water if needed. It should be malleable but still hold together. Spread the mixture on a dehydrator tray lined with a Paraflex sheet. Spread to about 1/6-1/4 inch thickness. Score the sheet of dough lightly into cracker-sized squares, and put it in the dehydrator at 115 degrees. Dehydrate for about two hours, then gently break the crackers apart and flip. Dehydrate another two hours or so. At this point, check the consistency. If you spread the mixture thin, they might be ready. Keep an eye on them, flipping occasionally until crunchy. When they’re done, let them stand in the air for 15 minutes or so, then put them in an airtight container. They should stay nice and crispy for a week to 10 days. If you don’t have a dehydrator, bake at 150-175 degrees.

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