Friday, September 14, 2007

Nacho Chips

4 Corn Cobs
¼ cup Linseeds
¼ cup Nutritional Yeast
Salt & Pepper

Start by grinding the Linseeds into a powder in your Vita-Mix or spice grinder.
Take the corn kernels off the cobs and place into a food processor and blend into a paste.
Add the rest of the ingredients into the corn paste and blend.
The mix should have the consistency of pancake batter.
Spread the mix onto a non-stick sheet and place into the dehydrator for 4hrs and then turn out onto the mesh part of the dehydrator tray and place back in for another 3hrs till dry and crisp.

You could add some smoked paprika to the mix if you wanted it to be a bit spicier or you could even add some soaked sun dried tomato’s to give it another kind of hit. If you really like heat why not add a jalapeno pepper and the juice of a lime to the mix, but make sure you blend it well you don’t want chunks of heat.

I made mine bite size so I could take them to work and have them for lunch with some guacamole.

Bear. x

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