Place the yellow bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt in a high-speed blender and process until smooth.

Add the avocado and puree again. With the blender running, add the ground flaxseed with the mixture and blend for a few more seconds.

Place two cups of the mixture on a the nonstick dehydrator sheet. Using a small offset spatula, spread the batter quickly and cover the entire sheet. The mixture thickens fast.

The batter amount should be enough for two dehydrator sheet trays.

Dehydrate at 105 degrees for 2 hours. Take the tray out. Using a smoot edge offset spatula, score the tortilla chips as you like and continue dehydrating for 2 more hours or until the chips lift easily off the nonstick sheet.

Flip the chips over by placing another mesh screen and tray on top and then flip over. Continue dehydrating another 3 to 4 hours, or until the chips are totally dehydrated.

Enjoy with the Plant’ish Guacamole.

Store in an airtight container.

Creamy Herbed Spinach Dip

Ingredients

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