2 cups corn
1 cup young Thia coconut meat
juice of 1 lime
1/4 cup fresh cilantro minced
pinch of Himalayan salt
place the ingredients into the food processor, I use organic frozen corn. adding cilantro last.. mix until smooth. lay out on one non stick dehydrator sheet. spread out thin. dehydrate at 110 degree's until crisp, score and flip onto the mesh sheet after about 4 hours. total time is about 12-16 hours. These are very light, great for a finely chopped salsa, not a sturdy chip. Maybe if you do not spread them too thin they will hold up to a chunky guacamole.
Green with envy's ThoughtsBy green with envy
light and crispy corn chips
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