tasty Jalapeno Corn Chips
This recipe is courtesy of “Raw Food Real World” Believe me when I say that my husband has been raw now for 4 months and he wants to eat nothing but those crackers and my guacamole recipe. NOTE: the recipe calls for 3/4 cup flaxseeds and 1/2 cup hempseeds. I’ve made this recipe many times and the quantities I wrote proved to be the best combinations. Also, the recipe calls for 1 or 2 jalepeno peppers, 2 t ground cumin, 1/2 teaspoon chili powder. Again, after making this recipe several times, I decided those are the best quantities to make the perfect corn crackers. Of course you are free to modify this recipe.
3 cup fresh sweet corn from 2-3 ears
1½ cup red bell pepper , chopped
½ yellow onion, chopped
½ cup flax seeds, finely ground
¼ cup hemp seeds
2 tablespoon lime or lemon juice
½ jalepeno, chopped
¼ teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoon sea salt
Process all ingredients in food processor and then dehydrate at 105-115F for about 6-8 hr on teflex sheets, then flip over and dehydrate for another 4-6 hours until desired crispy consistency.