Or if you insist...corn chip recipes

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Corn Tortillraws

 

2 1/2 cups golden flax seeds (soaked for 12 hrs)

1 cup fresh or frozen corn kernels

1/4 ripe avocado

1/2 cup sunflower seeds (soaked for 12 hrs)

2 tsp. black or white sesame seeds

2 tbs. minced Spanish or red onion

2 tsp. fresh garlic minced or 1 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

1/2 tsp. cayenne powder

1-2 pinches Celtic sea salt or to taste

1 pinch of white pepper

celery juice or water

 

In an blender or a heavy duty food processor combine everything

together till smooth. Add a little celery juice if mixture is dry.

Check for seasonings. Add more salt and pepper if necessary. Set

aside in the fridge for at least 2 hrs.

 

Preheat the dehydrator for 110 degrees. Using a spatula or a large

spoon, spread the mixture on a teflex sheet. Make it into thin round

circles, (it's ok, if they are not perfect, it looks more home made

and rustic) Dehydrate for about 4 hrs. or until you can pick them up

and fold em. That's it! Or you can cover a whole teflex sheet with

the batter, dehydrate it for about 3 hrs. Get a large round cookie

cutter, and cut out the tortillraw shapes, place them on the

dehydrator tray and dehydrate for 1 more hour or until pliable. Once

you make a lot of them, you can stack them on top of each other, and

keep them warm (in the dehydrator) until ready to eat. If you want a

taco shell effect, wrap them around a tube or fold them a little,

keep them in the dehydrator for about 10 more hrs or until crisp. You

can also cut them into chip shapes and serve them with dip. Like a

nice creamy quac, made out of avocado, some onion, lotta cilantro,

some fresh lime juice, and salt, or a mango tomato salsa... Anyway

you eat them, tortillraws are delish!

 

by Alex, rawguru.com

 

 

Corn Chips

 

corn from 5 corn cobs

1 onion

1 green or red bell pepper

1 carrot

Blend it so you still can see chunks of veggies. Add any herbs and

spices you like, salt. Dry on a teflex sheet for 24-30 hours til they

turn crispy and crunchy.

 

- from Angel Fultz, Raw Foodist