Raw 'Jalapeno Corn Chips'

If there is one thing, (and there is definitely more than one thing), that we crave and miss from the Standard American Diet it is the look, texture, and process of dipping a chip into a dip! Well, if this is you, look no further, don't these look unbelievably de-licious!???? Yummy! Just read below, prepare a batch or two and grab a bowl of these Jalapeno Corn Chips along with a side of guacamole or salsa and have a wonderful time doing so!

 

                                (Pic from Penni Shelton- http://realfoodtulsa.blogspot.com)

Ok...one great thing about the raw food world is that you meet some pretty neat people along the way! We attended an un-cooking class and while we were there we were table-mates with Penni Shelton from Real Food Tulsa, and it just so happens that this weekend while we were on a search for a recipe for a "chip fix" for two of our clients who just can't see themselves giving this snack up- we came across this recipe which Penni has promoted for some time now which, if we have this all correct she learned from Sarma Melngailis', (see Sarma's book cover below)  Raw Food Real World. See recipe below....enjoy and indulge! Thanks Penni for sharing!

jalapeño corn tortilla chips
3 cups fresh corn, from about 3 ears (or use frozen, thawed sweet corn)
1 1/2 cup red or orange bell pepper
1/2 cup onion
3/4 cup flax seeds
1/2 cup hemp seeds, optional
1 tbs fresh lime juice
1 – 2 jalapenos, seeds removed
1/2 tsp chili powder
2 tsp cumin
2 tsp sea salt

1. In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
2. Using an offset spatula, spread the dough thinly onto three 14 inch Teflex lined dehydrator trays. Dehydrate at 115 degrees for 6 – 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut w/ a pizza cutter into chip shapes. Place back in the dehydrator for 4 – 6 hours, or until crisp. Store in an airtight container for a week or two.

 

A side-note from Penni  http://realfoodtulsa.blogspot.com/

***The secret to my chips and crackers is the use of an off-set spatula. In my opinion, there is no better tool to insure the flattest, smoothest and most perfectly spread batter on a Teflex sheet.

Have a WONDERFUL DAY!

LOVE, SUSAN AND STACEY!