Friday, March 30, 2012

Hempseed Corn Chips

Modified recipe from Everyday Raw. I added hempseed because it adds a nutty crunchiness and because I like to throw in as much good stuff as possible!

Requires a high speed blender and dehydrator.

1 3/4 cups flax meal
4 cups frozen corn, thawed
1 1/3 cups water
2 1/2 tablespoons olive oil
1 tablespoon cumin
3/4 small red onion
1 clove garlic
1/4 tablespoon sea salt + more for sprinkling
1 tablespoon + 1 teaspoon lime juice
pinch cayenne
1 1/2 teaspoons chili powder

Put flax meal and hemp seeds in large bowl. Blend all remaining ingredients except chili powder in a high speed blender until smooth. Stir in flax meal, hemp seeds and cayenne. Spread 1 cup of mixture per 1 teflon lined dehydrator tray, each should be no more than 1/8 inch thick, and you should have about 4 trays worth.

Dehydrate at 104 degrees for 12-24 hours or until completely crispy. IMPORTANT, 30 minutes after you first place in dehydrator, score out triangles with a knife and sprinkle with salt. Also, half way through you can flip the chip mixture and carefully peel off the teflon sheet, and keep dehydrating.

These turned out great! Super crispy and of course amazing with guacamole.

1 comment:

  1. The recipes is missing the amount for the hempseed. What's the amount?