2c corn nibs (I thawed frozen corn, but you could just cut directly off the cob too)
1 small zucchini (~6" - the zucchinis at loblaws are so tiny right now!)
1 jalapeno pepper (small, de-seeded)
2 cloves garlic, derooted
1/2 tsp cayenne pepper (you can leave this out if you don't want it to be too spicy.)
1/4c flax, ground
Throw everything but flax in a food processor, process until smooth-ish. Add flax and either mix in food processor or by hand if you're feeling ambitious (I wasn't).
Cover dehydrator trays with paraflex sheets and spread the corn chip batter evenly with a spoon. Dehydrate at 105 F for 1.5-2 hours, turn over onto mesh trays. Use a knife to score the shape of the chips and continue dehydrating overnight. Store in airtight containers.
NOTE: Makes two trays. I made my chips super thin, under a clearly misguided understanding of how thick corn chips are. And it barely made two trays in my dehydrator. So, you may want to increase the ingredients and make them a bit thicker, especially if you're going to do a nacho plate thing and pile stuff on top of them. Mmmm nachos....