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Prep Time: 30 Minutes Cook Time: 2400 Minutes |
Ready In: 2430 Minutes Servings: 4 |
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I discovered this recipe some where on the net and decided to give it a try. These taste really good and are very sturdy and can pick up a big scoop of raw guacamole without breaking. I used soaked pepitas in mine instead of sunflower seeds and I halfed the recipe as I thought 175 chips were too much for just me and my DH. I also thawed the corn out before I pureed it as I thought it would be easier to process. Ingredients:
6 cups corn (kernals-fresh or frozen) |
1 cup hemp seeds |
10 cups sunflower seeds (soaked-6 cups before soaking) |
2 3/4 cups water |
1 1/2 cups flax seeds (ground into a meal) |
1 1/2 tablespoons celtic sea salt |
1 lime, juice of |
Directions:
1. Puree corn in a food processor until creamy. Place in a mixing bowl.
2. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
3. Spread 2 1/ 2 cups of the batter on a 16 dehydrator tray covered with a Teflex sheet.
4. Cut into desired shapes: triangles, squares, circles, etc.
5. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
6. Makes approximately 175 chips.
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