Jalapeno Corn Tortilla Chips

Matthew Kenney
Raw Food Real World

Crispy corn chip better than tortilla chips


3 c fresh corn from 2-3 ears Or frozen    
1 1/2 c chopped yellow or red bell pepper   
1/2 small yellow onion   
1 c golden flax seed finely ground   
1/2 c hemp seed   
2 TBSP lime juice   
1 to 2 jalapeno peppers, minced, seeds to taste   
1/2 tsp ground chili powder   
2 tsp cumin   
2 tsp sea salt   


in a food processor chop the corn, bell pepper and onion until smooth   
add the remaining ingredients and process until combined   
using an offset spatula spread on 3 teflex lined dehydrator trays   
dehydrate at 105 for 6-12 hours. Flip the sheets over and peel off the   
teflex.  Put back in dehydrator until crisp, another 4-6 hours   
store in an airtight container for a week or two