Wednesday, February 4, 2015

Raw Corn Chips (Lowfat, Salt Free, Oil Free)

I have been juicing a lot of carrots lately and am left with a lot of carrot pulp! I've been trying to think of recipes that utilize the pulp instead of having to just compost it all. The other day I decided to make Raw Carrot Corn Chips in the dehydrator. They turned out fantastic! Thin, crispy, and approved by all of the family members that tasted them. I am a happy camper!

Raw Carrot Corn Chips

by 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.

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