Spicy Corn Chips
In the winter, to make my raw food recipes, I do a lot more dehydrating than I do in the summer. It seems that I have my Excalibur dehydrator going all the time! It is serving dual purposes, though. I need the heat for the rejuvalac and also for sprouting. It is cold here in the winter and I let the temperature drop very low at night. Not a great environment for sprouts or anything that requires a warm place to do its thing. But, when the dehydrator is going, the prefect environment is created.
Avocados and peppers were on sale the other day and I was inspired. I love regular corn chips but I wanted to try to make something with a little more zest. The addition of lime and cayenne really give these chips a kick! Great flavor! Be careful, they are addictive. They are especially delicious served with this chunky Guacamole .
- 6 cups frozen corn
- 1 red pepper
- 2 limes, juice from
- 2 teaspoons cayenne
- 1 teaspoon paprika
- pinch of celtic sea salt
- Blend all ingredients in food processor.
- Spread on non-stick sheet on top of mesh sheet at least 1/4″ thick as these will really dehydrate down. Score into the shape you desire.
- Dehydrate at 115 degrees for 10 hours, pull off of the non-stick sheet and continue dehydrating until very dry. Place right side up as chips will curl if you flip them.