Hemp Corn Chips (Raw)

Name: Hemp Corn Chips (Raw)
Prep time: 30 min
Cook time: 40 h
Total time: 40 h 30 min
Yield: 175 chips
Ingredients: 6 cups corn (kernals-fresh or frozen); 1 cup hemp seeds; 10 cups sunflower seeds (soaked-6 cups before soaking); 2 3/4 cups water; 1 1/2 cups flax seeds (ground into a meal); 1 1/2 tablespoons celtic sea salt; 1 lime, juice of

(1)

Recipe by Chef Joey Z.

I discovered this recipe some where on the net and decided to give it a try. These taste really good and are very sturdy and can pick up a big scoop of raw guacamole without breaking. I used soaked pepitas in mine instead of sunflower seeds and I halfed the recipe as I thought 175 chips were too much for just me and my DH. I also thawed the corn out before I pureed it as I thought it would be easier to process.

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READY IN: 40hrs 30mins

YIELD: 175 chips

UNITS: US

INGREDIENTS

Nutrition

6

cups corn (kernals-fresh or frozen)
1

cup hemp seeds
10

cups sunflower seeds (soaked-6 cups before soaking)
2 ³⁄₄

cups water
1 ¹⁄₂

cups flax seeds (ground into a meal)
1 ¹⁄₂

tablespoons celtic sea salt
1

lime, juice of

DIRECTIONS

Puree corn in a food processor until creamy. Place in a mixing bowl.
Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
Cut into desired shapes: triangles, squares, circles, etc.
Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
Makes approximately 175 chips.

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