Equipment
- Dehydrator
- Food Processor
Ingredients
- 3 cups fresh corn from 2-3 ears
- 1 1/2 cups chopped yellow or red bell pepper
- 1/2 small yellow onion
- 1/4 cup golden flax seeds, finely ground (about 1 cup ground)
- 1/2 cup hemp seeds
- 2 tbsp lime juice
- 1 to 2 jalapeño peppers, minced, seeds to taste
- 1/2 tsp ground chili powder
- 2 tsps each: ground cumin, sea salt
Instructions (Check out the video demo from RawModel.com for prep hints)
- In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
- Using an offset spatula, spread the dough thinly onto three 14-inch Teflex-lined dehydrator trays.
- Dehydrate at 115 degrees for 6 to 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut into pieces.
- Place back in the dehydrator for 4 to 6 hours, or until crisp. Store in an airtight container for a week or two.
Recipe Hints
- Dehydrator drying times will vary depending on moisture of mixture, humidity, and power of the dehydrator. Use dehydrating times as a suggestion and check the chips as they are dehydrating.
Goes Great With
The Jalapeño Corn Tortilla Chips go great with Fresh Tomato Salsa or Guacamole.
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