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6 cups fresh or frozen corn
1 cup hemp seeds
10 cups soaked sunflower seeds (6 cups before soaking)
2 ¾ cups water
1 ½ cups flax seeds ground into a meal
1 ½ Tbs. Celtic sea salt
juice of 1 lime
Puree corn in a
until creamy. Place in a mixing bowl. Puree
sunflower seeds with water until creamy and add to the mixing bowl. Add
remainder of ingredients and mix well.
Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered
with a Teflex sheet. Cut into desired shapes: triangles, squares, circles,
etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the
Teflex sheets after about 10 hours.
Makes approximately 175 chips
- author unknown
Comments: Photo shows the recipe with a variation of pepitas instead of sunflower seeds and an addition of 1/4 c. soaked whole pepitas. "These chips are good and sturdy and don't break when you scoop your guac."
- Joey
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Prepared and photographed by Joey
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