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[edit] Ingredients
2 ½ |
cups flax seeds |
1 |
cup corn kernels |
¼ |
|
½ |
cup sunflower seeds |
2 |
teaspoons sesame seeds |
2 |
teaspoons onion, minced |
2 |
teaspoons garlic, minced |
1 |
teaspoon paprika |
1 |
teaspoon chili powder |
½ |
teaspoon cayenne powder |
pinch sea salt, or to taste |
|
pinch white pepper |
|
[edit] Preparation
Step 1 |
Combine all ingredients in food processor until smooth. |
Step 2 |
Add water as needed |
Step 3 |
Taste and adjust seasoning.. |
Step 4 |
Spread mixture evenly to edges of dehydrator Teflex/Paraflex sheets (covers 3 to 4 trays) |
Step 5 |
Score mixture on sheets with a spatula, to make cracker or chips in the size you want. |
Step 6 |
Dehydrate at 145 degrees for 1 hour. Lower temperature to 110 degrees, and continue dehydrating for 6 hours . |
Step 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. |
Step 8 |
Continue dehydrating until chips are crisp. |
[edit] Tools
[edit] About Spicy Corn Raw Tortilla Chips
Adapted from livemom.net
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