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Categories:Viewed: 47 - Published at: a year ago
Ingredients
- 6 cups corn (kernals-fresh or frozen)
- 1 cup hemp seeds
- 10 cups sunflower seeds (soaked-6 cups before soaking)
- 2 3/4 cups water
- 1 1/2 cups flax seeds (ground into a meal)
- 1 1/2 tablespoons celtic sea salt
- 1 lime, juice of
Method
- Puree corn in a food processor until creamy. Place in a mixing bowl.
- Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
- Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
- Cut into desired shapes: triangles, squares, circles, etc.
- Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
- Makes approximately 175 chips.
