Corn Chips

from Dr. Christopher’s Herbal Legacy


  • 6 cups corn fresh or frozen (unthawed)
  • 1 cup flax seed soaked in 2 cups water until all water absorbed
  • 2 Tbsp Bragg’s Aminos


    Process all ingredients in food processor till thick dough; add only enough water to mix.
    Spread ¼ inch thick on dehydrator teflex sheets (or parchment paper).
    Dehydrate for 12 hours @ 105 degrees.
    Flip over and remove sheets after 6 hours.
    Cut into shapes, score by using pizza cutter.
    After total of 12 hours or so, break into pieces.

    #1 1-2 jalepenos
    #2 ½ cup red pepper
    #3 ½ tsp cayenne pepper
    #4 1-2 cloves garlic

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