Crispy Corn Red Pepper Chips

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

 

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