Hot-n-spicy Raw Vegan Tortilla Chips
From ecoveg 13 years ago
- 12-16 hours to make
- Serves 12 people
These chips have a spicy "kick" to them. If you want to tone them down a bit, replace the habanero peppers with jalapenos or another milder pepper. Tortilla Chips When the chips are a couple hours from done, I cut them into little triangles so they look like authentic tortilla chips. Read more These taste great dipped in smoky cheese dip or simple salsa. See less
Ingredients
- * 3 cups raw corn shopping list
- * 1 medium red pepper, chopped shopping list
- * 1/2 small yellow onion, chopped shopping list
- * 3/4 cup flaxseed, finely ground (about 1 cup ground) shopping list
- * 1/2 cup hemp seed shopping list
- * 2 Tbsp lime juice shopping list
- * 2 habanero peppers, minced and seeded shopping list
- * 1 tsp chili powder shopping list
- * 2 tsp cumin shopping list
- * 2 tsp sea salt shopping list
How to make it
- 1. Chop the corn, pepper, and onion in a food processor.
- 2. Add the remaining ingredients and blend until combined.
- 3. Using a spatula, spread the dough onto Teflex lined dehydrator trays. Dehydrate at 115 degrees F for about 8 hours. Flip the sheets over and remove the liners. Dehydrate for an additional 8 hours or until crisp.
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