July 2009 Archives
Chips Pre-Dehydration
Chips Ready to Eat!
Crispy Corn Red Pepper Chips These chips are SUPER FANTASTIC! They've got great crunch so when you're craving that salty crunchy thing, this is it!
3 cups whole kernel corn (about 6 ears)
1 1/2 cups red bell pepper, seeded and rough chopped
1 cup filtered water
1 3/4 cup flax meal
2 tbs flax oil
1/2 whole red onion, quartered (medium)
3/4 tbs Himalayan Pink Salt
1/4 tsp chili powder
1 tbs cumin
1 whole Jalapeno peppers seeded and chopped
1 clove garlic clove, peeled and smashed
Procedure:
1 Slice corn kernels from cob. Seed and rough chop red pepper. Peel and quarter red onion. Place all three ingredients in blender with water.
2 Add garlic, chili powder, cumin, jalapeno, and 1/4 tbs of salt and blend until smooth. Reserve the remaining 1/2 tbs to sprinkl on top of spread mixture before dehydrating.
3 Before adding the flax meal, make sure your dehydrator trays and teflon sheets are ready as the flax meal thickens fast and may be difficult to get out of blender and smooth onto teflon sheets if left too long! When you're ready, add the flax meal to the blender and blend until smooth.
4 Add 1 cup of mixture in the center of each teflon sheet and spread to cover the entire sheet. Don't worry, it will cover so just keep spreading! The mixture should be thin so that your chips come out crispy!
5 Score chips into squares - 5 rows and 5 columns per sheet - then slice each square diagonally to make triangle-shaped chips. These are the perfect bite-size (so no double dipping!).
6 Sprinkle remaining 1/2 tbs salt evenly on top of the chips.
7 Place trays in dehydrator and set at 105 degrees and dehydrate for approximately 18 hours. Halfway through (about 9 hours) flip the chips. The easiest way to do accomplish this is to place another dehydrator tray and larger mesh sheet upside down on top of the chips. Holding both trays together, simply flip the trays over, remove the top tray and peel off the telfon sheet - do this by carefully peeling around the outside of all sides and work your way to the middle in a circular motion. The chips will be dry enough so that another teflon sheet is not needed underneath them at this point.
8 Chips are done when they're, well, chips! If they're crisp enough to snap, and not just bend, then they're perfect.
9 Enjoy with your favorite salsa or dip or just they way they are!
Servings: 15 Yield: four 14" dehydrator trays - about 150 chips
Pineapple Mango Salsa Can be served with chips, rolled up in a wrap, or simply served on top of your favorite greens. The options are limitless. Whatever you decide, it won't be around long!
1 whole pineapple
3 whole mango peeled and cut into 1/4-inch cubes
1 whole red bell pepper cut into 1/4-inch cubes
4 whole green onion minced
3/4 cup cilantro
1/4 cup lemon juice, freshly squeezed
1/2 teaspoon Himalayan Pink Salt
1 whole jalapeno chiles, stemmed, seeded if desired and minced
1 Tbsp red pepper flakes
Procedure:
1 Peel and cut pineapple and mango into 1/4 inch pieces and place in bowl.
2. Mince the red pepper, green onions, jalapeno and cilantro then add them to the mango and pineapple.
3. Now add lemon juice, salt, and red pepper flakes.
4. Gently toss and refrigerate for 1/2 hour before serving. ENJOY!
Servings: 12 Yield: 12 cups
This is a spicy, yet sweet, salsa that will tantalize your taste buds. Just add a crunchy chip and watch it disappear!
3 cups pineapple, diced in 1/2 inch pieces
6 cups roma tomatoes, diced
1 whole green pepper, diced
1 cup green onion, minced
1 tsp olive oil
5 cloves garlic, minced
5 whole chipotle peppers from can, with 1 tbsp liquid from can 1 cup cilantro, minced
1/3 cup lemon juice, freshly squeezed
1/4 tsp salt
1/8 tsp pepper
2 tbs sun dried tomato powder
1/4 tsp cumin
1/4 tsp cayenne pepper
Procedure
1 Place all ingredients, except pineapple, in food processor
2 Press pulse on food processor several times, for only several seconds total. Don't overprocess - you want large pieces of tomato and bell pepper remaining. You're just trying to get a cooked effect
3 Place mixture in serving bowl and add pineapple.
4 Any leftovers can be placed in an airtight container for up to one week.
Servings: 12
Yield: 10 cups
