Jalapeno Tortilla Chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
Directions
6 cups of thawed frozen cut corn3 cup of chopped yellow bell pepper1 medium onion2 cups ground golden flaxseed1 cup hemp seeds4 Tablespoons of lime juice4-5 small jalapeno peppers1 teaspoon chili powder4 teaspoons ground cumin4 teaspoons sea salt
Using a food processor blend the fresh vegetables first, then add all the dry ingredients and continue until smooth and pasty. Spread onto dehydrator sheets and heat over night on 115 degrees. The next morning remove from sheets and cut into diagonals. Place in dehydrator for another 24 hours. Store in sealed container.
Serving Size: makes 22 servings of 7 chips per serving (160 chips = 32 chips per sheet / 5 sheets)
Serving Size: makes 22 servings of 7 chips per serving (160 chips = 32 chips per sheet / 5 sheets)
Nutritional Info Amount Per Serving
- Calories: 117.1
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 409.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 4.4 g
- Protein: 5.4 g
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