Spicy Corn Raw Tortilla Chips

Ingredients

2 1/2 cups flax seeds
1 cup corn kernels
2 teaspoons sesame seeds
2 teaspoons onion, minced
2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne powder
pinch sea salt, or to taste

Preparation

1
Combine all ingredients in food processor until smooth.
2
Add water as needed
3
Taste and adjust seasoning..
4
Spread mixture evenly to edges of dehydrator Teflex/Paraflex sheets (covers 3 to 4 trays)
5
Score mixture on sheets with a spatula, to make cracker or chips in the size you want.
6
Dehydrate at 145 degrees for 1 hour. Lower temperature to 110 degrees, and continue dehydrating for 6 hours .
7
Remove trays from the dehydrator. Place a dehydrator screen over top of a tray of chips, and, place the plastic tray over it, and then flip. Remove top dehydrator tray, and peel off top Teflex/Paraflex sheet. Return trays to the dehydrator.
8
Continue dehydrating until chips are crisp.

Tools

About

Adapted from livemom.net

Yield:

0 cup

Added:

December 9, 2009

Creator:

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