Raw Carrot Corn Chipsby Elizabeth @rawlivingandlearning.BlogSpot.com
4 Cups of organic corn
4 Cups of carrot pulp
1/3 cup of flax seeds, ground into flax meal
2 Mini yellow bell peppers
1/3 of a sweet onion
3/4 cup of water
Pinch of chili powder
Pinch of cumin
In a food processor, process all of the ingredients into a thick batter; Should be the consistency of thin oatmeal. Spread out onto Teflex sheets on your dehydrator trays; Should be spread quite thin. Dehydrate on 118 degrees for 12 hours and then flip them over and dehydrate 5-8 more hours or until dry, thin, and crispy. Break into chips with your hands and store at room temp in an air tight container.
+JMJ+ Today I am grateful for a productive day followed by some time outside with the boys.