This is a great, and a little spicy, variation of corn chips. We all loved them!
1 Bag Frozen corn-thawed (abt. 4 Cups)
1 3/4 C Golden Flax seeds, ground to meal
1 1/2 C Water
2 T Olive Oil
1 T Cumin
1 tsp. Onion powder
1 Clove Garlic, pressed.
1/2 tsp. Sea salt, and a little for sprinkling on top.
Dash or 2 of Cayenne Pepper
2 tsp. Chili Powder
Blend flax seeds into meal. Pour into a mixing bowl with chili powder, and set aside.
Put the rest of the ingredients into the blender and blend on high until it is smooth.
Stir mixture in with flax meal and chili powder.
Spread 1 C of batter onto a dehydrating teflex sheet, or parchment paper, smoothing it out very thin, no more than an 1/8 inch. thick.
Continue this three more times onto different sheets.
Score into chip shapes, and sprinkle with a little sea salt if you want.
Dehydrate about 4 hours, then flip onto dehydrating trays and dehydrate until desired crunchiness is achieved. I like them really crunchy so I did them about 6 or more hours. The longer you dehydrate the crunchier they become.
Great with salsa and guacamole!