Corn Chips (makes 3 trays of crackers)
2 cups (480 ml) fresh corn
2 hot peppers (seeds removed)
2 stalks celery, cut into 1 1/2" (3.75 cm) pieces
½ teaspoon (2.5 ml) cumin
1 Tablespoon (15 ml) fresh lemon juice
1 cup (240 ml) almonds
1 cup (240 ml) sunflower seeds
1 cup (240 ml) buckwheat groats
½ teaspoon (2.5 ml) cumin
1 teaspoon (5 ml) Aleppo chiles or chili powder
Combine above ingredients in high-speed blender. Cover veggies with filtered water (just until it reaches the top of the veggies) and blend on high speed until smooth. Transfer to a large mixing bowl.
Add:
1 Tablespoon minced dried onion or 1 tsp. (5 ml) onion granules
2 cloves of garlic or 1 tsp. (5 ml) garlic granules
1-2 Tablespoons (15-30 ml) caraway seeds
1/4 teaspoon (1.25 ml) white pepper
1/2 cup (120 ml) ground flax seed
Whisk the above ingredients together quickly to prevent clumping. Spread approximately 2 cups (480 ml) on each 16"x16” dehydrator tray, lined with Paraflex sheet. Score crackers with a dull table knife to the size and shape you desire. Sprinkle with Himalayan sea salt if desired. Dehydrate at 110°F (43.3°C) for 3-4 hours, then flip the crackers over and remove the Paraflex sheets. Continue dehydrating for another 12-24 hours longer until crisp. Store in airtight container.
2 hot peppers (seeds removed)
2 stalks celery, cut into 1 1/2" (3.75 cm) pieces
½ teaspoon (2.5 ml) cumin
1 Tablespoon (15 ml) fresh lemon juice
1 cup (240 ml) almonds
1 cup (240 ml) sunflower seeds
1 cup (240 ml) buckwheat groats
½ teaspoon (2.5 ml) cumin
1 teaspoon (5 ml) Aleppo chiles or chili powder
Combine above ingredients in high-speed blender. Cover veggies with filtered water (just until it reaches the top of the veggies) and blend on high speed until smooth. Transfer to a large mixing bowl.
Add:
1 Tablespoon minced dried onion or 1 tsp. (5 ml) onion granules
2 cloves of garlic or 1 tsp. (5 ml) garlic granules
1-2 Tablespoons (15-30 ml) caraway seeds
1/4 teaspoon (1.25 ml) white pepper
1/2 cup (120 ml) ground flax seed
Whisk the above ingredients together quickly to prevent clumping. Spread approximately 2 cups (480 ml) on each 16"x16” dehydrator tray, lined with Paraflex sheet. Score crackers with a dull table knife to the size and shape you desire. Sprinkle with Himalayan sea salt if desired. Dehydrate at 110°F (43.3°C) for 3-4 hours, then flip the crackers over and remove the Paraflex sheets. Continue dehydrating for another 12-24 hours longer until crisp. Store in airtight container.