Spicy Corn Raw Tortilla Chips
By: Carrie Barr
Published: Wednesday, December 9, 2009 - 11:05pm

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 onion, minced
2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne powder
pinch sea salt, or to taste
pinch white pepper
water

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.

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Adapted from livemom.net