Serves: 6
Total Calories: 211
1. Place all of the ingredients in a food processor and mix until smooth.
2. Spread a 1/4-inch thick layer of the mixture out onto Teflex dehydrator sheets. Dehydrate at 105°F for 12 hours. Flip over and dehydrate for 3 more hours until cohesive, but still soft.
3. Score the corn sheet into chip-size portions. (If they don’t break easily, don’t force them.) Dehydrate for an additional 3 hours until the chips are crunchy and break apart easily.
4. Serve immediately, or store in a container at room temperature.
For a Change . . .
* In addition to, or instead of, the garlic, use 1 teaspoon red chili pepper flakes, 1/2 teaspoon cracked black or pink peppercorns, 1/2 teaspoon dried chipotle pepper, 1 teaspoon chopped fresh oregano, or rosemary.
Tastes Great With . . .
Black “Bean” Dip, Guacamole, or Salsa.
This Corn Chips recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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