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.
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
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!
Giving credit where credit is due…
Amber Shea Crawley – I am really enjoying your recipes from ‘Practically Raw’