Рецепт Raw Corn Chips/Taco Shells
These are great corn chips and on the mild side. Add some fresh hot pepper or increase the hot chili powder to spice 'em up. I like them this way for nachos, as not to overpower the flavors of the other dishes.
- Corn Chips/Taco Shells
- 4 -5 cups raw organic corn (fresh or frozen), thawed
- 3/4 cup ground golden flax seed
- 1 yellow or orange bell pepper, roughly chopped
- 2 Tablespoons hemp seeds (optional - will give grainier effect)
- 2 1/2 Tablespoons almond flour (or pulp)
- 2 Tablespoons onion, chopped2 Tablespoons lime juice1 Tablespoon olive oil
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon cumin
- 1/4 tsp chili powder, or to taste
- 1/8 teaspoon red (hot) chili powder (or cayenne - optional)
- 1/2 cup water (more or less as needed to blend)
Process corn, bell pepper, and onion in a food processor.
Add the remaining ingredients and blend until combined. Use an offset spatula to scrape from sides of bowl and add water as needed to achieve a creamy spreadable texture.
Spread the mixture onto lined dehydrator trays no more than 1/8" thick.
Recipe Without Hemp Seed - not as grainy*Dehydrate at 110 degrees for 2 hours. Flip over onto mesh sheets. (place mesh sheet upside down on top of chips. Holding together, flip them both over. Remove mesh tray and slowly peel off non-stick sheet, leaving un-dehydrated side up.. Using a dull edged knife, score into triangle chips, or wait and break into chunks. 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: about 2 trays