best corn chips
Submitted by green with envy on March 10, 2010 - 6:37am
(2 votes)
Servings:
4light and crispy corn chips
Ingredients:
2 cups corn
1 cup young Thia coconut meat
juice of 1 lime
1/4 cup
fresh cilantro minced
pinch of Himalayan salt
Preparation:
place the ingredients into the food processor, I use organic frozen corn. adding cilantro last.. mix until smooth. lay out on one non stick dehydrator sheet. spread out thin. dehydrate at 110 degree's until crisp, score and flip onto the mesh sheet after about 4 hours. total time is about 12-16 hours. These are very light, great for a finely chopped salsa, not a sturdy chip. Maybe if you do not spread them too thin they will hold up to a chunky guacamole.
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3 reponses to "best corn chips"
1. These really are the best
These really are the best corn chips! I had them with a pineapple/mango salsa. Funny side story - after my eighty-nine year old Mother tried these she decided to change her opinion on the raw food diet - she said she felt sorry for me at first - I guess she thought the diet was limited. I might even get her to incorporate more raw in to her diet!
Thanks for posting this recipe.
2. Here is the picture. They
Here is the picture. They were finished this morning, and this was all I had left. They were really good.
3. This looks delicious. You
This looks delicious. You don't happen to have a picture, do you? I'd love to add this recipe to the home page - we're featuring Mexican dishes this month.