Raw Corn Tortilla Chips

Yep, you read that correctly!  If you have been following my adventure posts you know that I’m doing a 100% raw vegan diet.  The sweet Underwood bi-color corn will be with us for the summer (yay!) which lends the opportunity for creativity in many different recipes.  I originally made this with frozen corn and got raised eyebrows from the young adults in the house, so imagine the taste with the fresh corn will be even more incredible (they are drying at this very moment).

Corn kernels cut from 2 – 3 ears of bi-color corn (appx 2 1/2 – 3 cups)
1/4 of a Texas sweet onion
3/4 c ground flax seed
1 T lime juice
large pinch of sea salt, chili powder

Process everything in a food processor and either spread thin on a dehydrator tray lined with Teflex or parchment paper or make round chips with the back of a spoon.  If you are spreading it out, score into chips before drying.  Dehydrate for approximately 8 hours at 110-105º then flip and dehydrate for another 4-5 hours until dry and crisp.

Serve with salsa or guacamole.