• 5 cups of fresh or frozen corn (thawed) kernels
• 1 cup raw walnuts, soaked for at least 6 hours
• 1/3 cup ground flax seed (a coffee grinder is great for grinding the seeds)
• 1 medium, fresh jalapeno, (depending on how much heat you want)
• 2 tablespoons of fresh lime juice
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin

Directions:

1. In a food processor combine the jalapeno, corn, walnuts, lime juice, sea salt and cumin and blend until smooth. Empty into a large bowl. Add flax seeds to the corn mixture and mix well.
2. Spread out mixture onto 2 Teflex Dehydrator Sheets and then score it into quarters, then score each quarter into quarters. Score each square into 2 triangles until you have 32 triangles on each Teflex sheet. Dehydrate at 110 degrees for 8 to 10 hours.
3. Transfer onto a mesh sheet and peel off the Teflex sheet and dry on the mesh sheet for another 8 hours or until dry and crisp. Break each chip apart and serve.

Source: Marisas Healthy Kitchen

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