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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Nacho Chips Recipe

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This recipe for Nacho Chips is from The Sumi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ½ cups flax seeds
4 cups chopped yellow bell peppers
4 cups fresh or frozen corn kernels, thawed if frozen
2 c sunflower seeds
1 c chopped yellow onion
¼ c garlic cloves
2 T paprika
2 T chili powder
2T ground turmeric

sea salt
Directions:
Directions:
Put flax seeds in a blender or food processor. Process into a powder. Transfer to a bowl and set aside.

Put the peppers, corn, sunflower seeds, onion, garlic, paprika and chili powder in the blender. Process until smooth and creamy, stopping occasionally to scrape down the blender jar. Transfer to a large bowl and fold in the ground flaxseeds. Season with salt to taste.


Line the dehydrator trays with nonstick dehydrator sheets. Spread the mixture onto the sheets and mark triangle shapes with a knife. Dehydrate at 118º for 4 hours. Flip onto the trays and dehydrate for another 12 hours.

Break up into chips.
Personal Notes:
Personal Notes:
As the girls call her, this recipe is from Dr. Tricia.

 

 

 

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