Raw Vegan Chips for Dips Recipe

Raw Vegan Corn Chips. Try them with this delicious dip

EQUIPMENT NEEDED:  Food processor

INGREDIENTS:

• 4 cups fresh corn; if you cannot get fresh, then use frozen corn
• ½ cup ground golden flaxseed
• ½ cup almond pulp (dehydrated residue from almond milk; or make it fresh)
• 1 yellow bell pepper (use red if you do not have a yellow pepper)
• ½ cup chopped onion
• 1/8 cup alfalfa sprouts
• 1 tablespoon ground cumin
• 1 tablespoon of Celtic or Himalayan salt
• 1 tablespoon of fresh ground black pepper
• 1 tablespoon fresh lime or lemon juice

DIRECTIONS:

1. Put all the ingredients except the black pepper into a food processor and process until smooth.  (Batter should have the consistency of a nice medium thick pancake batter.)
2. Add filtered water or Rejuvelac as needed.
3. Mix in ground pepper and spread the batter on parchment paper or Teflex sheets to about 1/8 inch thick.
4. Dehydrate the chips at 155° for 1 hour, to take wetness off the chips.  Once chips are firm, score them.  
5. Lower temperature to 105° – 110° and dehydrate for 8 – 10 hours.
6. Remove the chips from the parchment paper/Teflex sheet.  Turn chips over and place on a regular mesh dehydrator tray.
7. Dehydrate for another 8 – 10 hours, or until as crunchy as desired.

Enjoy these with your favorite dips. Love and Blessings, Bobby