Corn Chips

by Joanne
(Sebastopol, CA)

Ingredients:
5 cups frozen corn kernels
1 medium, fresh jalapeno
2 tablespoons of fresh lime juice
1 teaspoon salt
1 cup raw walnuts, (soaked for 6 hours)
1/3 cup ground flax seed
1/2 teaspoon ground cumin

Directions:
Run the jalapeno through the chute of a food processor and place chopped jalapeno in a large bowl. (Be careful as the jalapeno going through the food processor can give out some strong fumes which can make you cough).

Add corn, walnuts, lime juice, sea salt and cumin to the food processor and blend until smooth.
Add blended corn mixture to the large bowl.
Add flax seeds and mix well.
Divide the mixture in half and place each half on a Teflex sheet.
Spread it out in a rectangle and score it into quarters, then score each quarter into quarters.
Score each square into 2 triangles until you have 32 triangles on each Teflex sheet.

Dehydrate at 110 degrees for 8 to 10 hours.
Flip over onto a mesh sheet, peel off the Teflex sheet and dry on the mesh sheet for another 8 hours or until dry and crisp.

Break each chip apart carefully and serve.