I've tried many corn chip recipes but this one - HANDS DOWN - is my all time favorite. The sweetness of the corn really shines through. I let these suckers dehydrate for a really long time because I like them as crisp as can be. Serve them up with some fresh salsa, raw chili, or just crunch on them by themselves!
Corn Chips
4C Fresh Corn
1/2 ground flax seed
1C almond pulp
1/2 large yellow bell pepper
1/2C Vidalia onion
1/2t cumin
3/4t sea salt
Soak ground flax seeds in plenty of water for about a hour (let it get good and gooey). Put all ingredients in a high speed blender and process until a pancake like batter forms (use water if you need to thin the batter a bit). Pour onto Teflex sheets and spread to 1/8 of an inch. Sprinkle with a little extra sea salt if desired. Dehydrate for 12+ hours at 115 degrees. Midway through the dehydration score the batter/chips into triangles so they will break apart easily once dehydration is complete.
Enjoy!
