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