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Spicy Corn Chips

Ingredients
1 large bell pepper chopped
3 1/2 cups organic fresh corn from 3-4 ears
1/2 medium yellow onion cut into quarters
1 handful fresh cilantro
½ cup hemp seeds
1 cup ground golden flax seed
3 Tbs lime juice
1 jalapeno pepper coarsely chopped
1 1/2 tsp cumin ground
1 1/2 tsp ground chili powder
1 1/2 tsp teaspoons sea salt

Equipment
food processor
food dehydrator

Process:
1. – place corn, onion and bell pepper into the food processor and blend until smooth
2. – add the remaining ingredients and process until just combined
3. – spread the batter thinly onto 3-4 Teflex-lined dehydrator trays
4. – dehydrate between 108-112 degrees for 6 hours
5. – turn the sheets over onto the tray and peel away the Teflex sheets
6. – cut chips into rounds and triangles or desired shape
7. – place back in the dehydrator for 12-24 hours- store in an airtight container for up to two weeks
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