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

Author: Robert Morgan Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer "Surthrivor". Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.

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