Raw Vegan Corn Tortilla Chips
These raw vegan, dehydrated corn tortilla chips, are made with the fresh corn kernels, juicy zucchini, vibrant yellow bell peppers, nutritious golden flax seeds and a blend of delectable seasonings. Perfect for the Plant'ish Guacamole! These chips are raw and dehydrated to preserve the natural flavors and nutrients of each ingredient. Enjoy the crunchy texture and burst of flavors in every bite!
Ingredients
2 cups seeded and chopped yellow bell peppers
2 cups raw corn (about 4 ears)
1 cup peeled and chopped zucchini
1/2 avocado (peeled, pitted and mashed)
3 tablespoons ground golden flaxseed
1 tablespoons nutritional yeast
1/2 tablespoon fresh squeezed lemon or lime juice
1/2 teaspoon sea salt
Preparation
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.
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