Try this Corn Chips recipe, or contribute your own.
Suggest a better descriptionPlace corn, bell pepper and spices in Vita Mix and process until smooth. Add ground flax seed and blend until well incorporated. Pour into bowl and stir. Batter should be the consistency of a thin pancake batter. If too thick, at as much water as necessary to thin. The flax seed does continue to thicken as the batter sits, so get it onto the sheets quickly!
Immediately drop by heaping teaspoon (kitchen teaspoon not a measuring spoon) in a circle mound, onto teflex lined dehydrator tray, 4 across for a total of 16. Tap tray a couple of times on table to spread. Holding the teflex sheet in place with thumbs, tap each side at an angle 2-3 times on counter top, turning until all sides have been tapped and chips are spread into flat circles.
Place in dehydrator at 145 degrees for 1 hour, then lower the temp to 115 degrees for 4 hours or until chips can be pulled off the sheets. Place upside down on screen and let dry for another 12-26 hours or until crisp. Store in airtight container and they will keep 2-3 months if kept in cool dry place. ~ Enjoy ~
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (5133g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4213 | ||
Calories from Fat: 1745 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 193.9g | 259 % | |
Saturated Fat 23.9g | 119 % | |
Monounsaturated Fat 46.6g | ||
Polyunsanturated Fat 101.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7159mg | 247 % | |
Potassium 7913.8mg | 208 % | |
Total Carbohydrate 701.1g | 206 % | |
Dietary Fiber 164.6g | 659 % | |
Sugars, other 536.5g | ||
Protein 93.3g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4213
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