There will no longer be a need to go out and buy corn chips – make these!

They are really good and I especially like the little bit of spice in them.

Great with Salsa, Guacamole or with Spicy Mexican Cabbage – I discovered yesterday!

Ingredients:…makes 2 trays (36 large crackers)…

4 cups frozen corn, thawed

1 medium yellow capsicum, seeded and chopped

1 medium zucchini, chopped

1 Tbsp. lemon juice

2 Tsp. chili flakes

1 Tsp. ground cumin

1 Tsp. ground coriander

1 Tsp. sea salt

1/4 Tsp. cayenne pepper

1 1/2 cups ground flaxseed

Method:

In a food processor combine all ingredients except the flaxseed and blend until smooth.

Add the flax and blend briefly until incorporated; you may need to add a few Tbsp. of water.

With a spatula, spread the mixture thinly and evenly over a lined dehydrator tray.  Score the mixture into 3 x 3 squares – then diagonally across each square scoring the mixture into triangles.

Dehydrate at 115 degrees Fahrenheit for 2 -4 hours.  When you can peel off the teflex liner, flip the crackers onto the mesh tray and peel off the teflex.

Dehydrate a further 24 hours or until dry and crisp.

Fabulous recipe!  Once I will do again and again!

Ally x

Giving credit where credit is due…

Amber Shea Crawley – I am really enjoying your recipes from ‘Practically Raw’