3 cup fresh corn, from about 3 ears, or use frozen, thawed sweet corn
1½ cup red or orange bell pepper, roughly chopped
½ cup onion, roughly chopped
¾ cup flax seeds, ground
½ cup hemp seeds (optional), ground
1 tablespoon fresh lime juice
1 jalapeno, seeds removed
1 teaspoon chili (mild) powder
2 teaspoon fresh whole cumin seed, ground
2 teaspoon sea salt
1. In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
2. Using an offset spatula, spread the dough thinly onto three 14 inch Teflex lined dehydrator trays. Dehydrate at 115 degrees for 6 – 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut w/ a pizza cutter into chip shapes. Place back in the dehydrator for 4 – 6 hours, or until crisp. Store in an airtight container for a week or two.
LindsayY's ThoughtsBy LindsayY
I got this recipe from Penni Shelton at realfoodtulsa.blogspot.com. So I am giving credit where credit is due: they are amazing and wonderful with a pineapple salsa. They fill up 3 trays in the dehydrator—and make a fair amount of chips, but since we go through them so quickly (they’re that good) I recommend doubling the recipe.
NOTE: **I put both blender and food processor because I have made this successfully using both appliances.
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