Zippy Tortilla Chips

Delicious corn chips to eat alone or with a Mexican Raw Foods spread!

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3 cups frozen, organic corn, thawed

1 yellow bell pepper, chopped

½ small yellow onion

1 cup ground flax seeds

½ cup hulled hemp seeds

2 Tbsp lime juice

1/2 jalapeno pepper, seeded and chopped

½ tsp ground chili powder

2 tsp ground cumin

2 tsp sea salt

 

In a food processor, combine the first three ingredients until smooth.  Add the remaining ingredients and pulse until just combined.

Spread the dough equally onto two Teflex lined dehydrator sheets.  Dehydrate at 115 degrees for 8-10 hours.  Flip the sheets over, and peel away teflex sheets.  Score the corn chips into pieces and return to dehydrator for an additional 4 to 6 hours or until crisp.  Store in an airtight container for up to two weeks.

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