I've made corn chips twice, once way too sweet & not crispy, i tried another recipe where they came out better, not as sweet, however i
cooked them for 19 hours @ 105 & still they were chewy & not crispy (& i don't believe they were too thic, they were very thin but thick enough to hold salsa, unlike the 1st one's i made were paper thin & could not hold salsa) that is wayyy longer than it says to cook them & still chewy.
I tried making Alissa Cohens recipe for pizza crust & you cook at 105 for 2 hours, take out turn over & cook a few more hours, then add the sauce & cheese & cook for longer, however i cooked for 9 hours & it was still too "fall apart & oily" to even take off the teflex sheet & flip over to the regular one & continue to cook, i tasted it @ that point & it tasted really good, however the wild rice never did sprout but i used it anyway but it was sooo hard, i ended up just throwing it because of that & because it seems like no matter how long i cooked it, it would not get firm enough to take off the teflex sheet.
I feel really disapointed since i am new to raw & the few things i have tried to make in the dehydrator i don't even want to eat because they don't turn out right.
I'm wondering if anyone else has had these problems or any advice/help!