- 1/4 cup flax seeds
- approx 1/3 cup water
- Corn from 2 ears corn
- 1/2 red bell pepper
- 1/2 onion
- 2 cloves garlic
- 1/4 cup carrot pulp (optional)
- minced chili pepper (optional, to taste)
In a blender or food processor, process the remaining ingredients until smooth. Be sure to scrape down all the edges to make sure the mixture is smooth and creamy, with no corn chunks. Add the flax seed and water mixture, and process just until well mixed.
Add to dehydrator tray and spread about 1/4 inch thick. You can make one single layer of chips, or make individual corn chips by dropping the batter on the dehydrator tray a spoonful at a time and then flattening it out.
Dehydrate at about 110 degrees for 8 hours, then flip the corn chips over and dehydrate another 4 hours, or until they are crispy.