Submitted by: Kimberly Holland
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Servings: 1
I make a large batch since they take so long to turn crisp in the dehydrator. This batch will make 22 servings of 7 chips. They taste great, are very filling and terrific with homemade salsa.
6 c. frozen corn
2 yellow bell pepper
1 med. onion
2 c. ground flax seeds
1 c. hemp seeds
4 tbsp. lime juice
5 sml. jalapeno pepper
1 tsp. chili powder
4 tsp. ground cumin
4 tsp. sea salt
Using a food processor blend the fresh vegetables first, then add all the dry ingredients and continue until smooth and pasty. With small metal, bent spatula, spread onto dehydrator sheets and heat over night on 115 degrees. The next morning remove from sheets and cut into diagonals (tortilla chip shape). Place in dehydrator for another 24 hours. Make sure they are crispy before removing from dehydrator. Store in sealed container.
My dehydrator can hold up to 10 trays, but this batch will use 4-5 trays, depending on whether you prefer thicker or thinner chips.
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