Recipe Directions

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 Thoughts

light and crispy corn chips

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PJordan's Review

best corn chips
5
5 out of 5

These really are the best corn chips! I had them with a pineapple/mango salsa. Funny side story - after my eighty-nine year old Mother tried these she decided to change her opinion on the raw food diet - she said she felt sorry for me at first - I guess she thought the diet was limited. I might even get her to incorporate more raw in to her diet!
Thanks for posting this recipe.

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green with envy's Review

best corn chips
5
5 out of 5

Here is the picture. They were finished this morning, and this was all I had left. They were really good.

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This looks delicious. You don't happen to have a picture, do you? I'd love to add this recipe to the home page - we're featuring Mexican dishes this month.

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