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January 28, 2010

Raw Corn Chips/Taco Shells

I have been craving raw taco shells or corn chips since I got my dehydrator and finally made them last night. They are just about ready...

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*You can do this in your oven. Turn oven to lowest temperature and leave oven door cracked open.

Zippy  Corn Chips/Taco Shells
5 cups raw organic corn (fresh or frozen), thawed
3/4 - 1 cup ground flax seed (golden) (measure AFTER ground)
1/2 yellow bell pepper chopped (or orange pepper)
2 green onions, chopped
1/3 - 1/2 habanero pepper, seeded and minced, per your taste (optional)
1/4 cup hemp seeds
2 Tbsp lime juice
2 Tbsp olive oil
1 tsp Himalayan pink salt (or sea salt)
2  tsp cumin
1/2  tsp chili powder, or to taste or pinch of cayenne
1/2 cup water (more or less as needed)

Process corn, bell and habanero peppers, and onion in a food processor.

Add the remaining ingredients and blend until combined. Use spatula to scrape from sides of bowl and add water as needed to achieve a creamy texture.

Spread the mixture onto lined dehydrator trays no more than 1/8" thick.

*Dehydrate at 110 degrees for 2 hours. Flip the sheets over onto mesh sheets , removing the liners. Dehydrate for an additional 12 -24 hours or until crispy.

Serve with salsa, salads, dips or just munch on them as is. If you want a flexible tortilla wrap, use the same recipe, but don't dehydrate as long. Remove when it's still pliable. Yields: 3 trays

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