Spicy Corn Raw Tortilla Chips
Adapted from livemom.net
Total Steps
8
Ingredients
13
Tools Needed
6
Ingredients
- 2 1/2 cups flax seeds
- 1 cup corn kernels
- 1/4 avocado
- 1/2 cup sunflower seeds
- 2 teaspoons sesame seeds
- 2 teaspoons minced onion
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne powder
- pinch sea salt(optional)
- pinch white pepper(optional)
- water
Instructions
Step 1
Combine all ingredients in a food processor until smooth.
Step 2
Add water as needed to achieve a smooth consistency.
Step 3
Taste the mixture and adjust seasoning as needed.
Step 4
Spread the mixture evenly to the edges of 3 to 4 dehydrator sheets (Teflex/Paraflex recommended).
Step 5
Score the mixture on the sheets with a spatula to create cracker or chip shapes of your desired size.
Step 6
Dehydrate at 145 degrees Fahrenheit for 1 hour. Then, lower the temperature to 110 degrees Fahrenheit and continue dehydrating for 6 hours.
Step 7
Remove trays from the dehydrator. Place a dehydrator screen over a tray of chips, cover with a plastic tray, and flip. Carefully remove the original dehydrator tray and peel off the Teflex/Paraflex sheet from the chips. Return the trays with the chips directly on the dehydrator screens to the dehydrator.
Step 8
Continue dehydrating until the chips are crisp.