Ingredients:
·4 cups frozen corn (thawed before making)
·1 yellow pepper, deseeded and coarsely chopped
·2 tablespoons apple cider vinegar
·1/2 cup flax seeds
·2 teaspoons salt
·1/4 - 1/2 cup water
Preparation:
Place all ingredients except flaxseeds in a food processor or blender and blend until smooth. Add flaxseeds and blend until well combined. Spread mixture onto dehydrator foil and press into triangles. Dehydrate at 45°C for 8-10 hours, then remove foil, flip chip mixture over and place directly on dehydrator rack. Dehydrate for another 12 hours or until crispy.
Store in a tightly sealed container for up to several months.
