SPICY RAW CORN TORTILLA CHIPS

SPICY CORN RAW TORTILLA CHIPS
adapted from a recipe found on livemom.net

2 1/2 C flax seeds
1 C corn kernels
1/4 avocado
1/2 C sunflower seeds, soaked
2 t sesame seeds
2 T onion, minced
2 t garlic, minced (alt: 1 t garlic powder)
1 t paprika
1 t chili powder
1/2 t cayenne powder
pinch sea salt, or to taste
pinch white pepper
water

•    Combine all ingredients in food processor until smooth.
•    Add water as needed
•    Taste and adjust seasoning..
•    Spread mixture evenly to edges of dehydrator Teflex/Paraflex sheets (covers  3 to 4 trays)
•    Score mixture on sheets with a spatula, to make cracker or chips in the size you want.
•    Dehydrate at 145 degrees for 1 hour.  Lower temperature to 110 degrees, and continue dehydrating for 6 hours .
•    Remove trays from the dehydrator.  Place a dehydrator screen over top of a tray of chips, and, place the plastic tray over it, and then flip.  Remove top dehydrator tray, and peel off top Teflex/Paraflex sheet.  Return trays to the dehydator.
•    Continue dehydrating until chips are crisp.

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