Prep Time: 15 minutes
Drying Temp: 125° to 135°F
Drying Time: 4 to 6 hours
Yield： 4 servings
INGREDIENTS:
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2 cups fresh, frozen (thawed), or drained canned corn kernels
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1/4 cup ground flaxseed, flaxseed meal, or chia seeds
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1 to 2 teaspoons olive or vegetable oil (optional)
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1/2 teaspoon kosher or sea salt
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1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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1/8 teaspoon smoked paprika or hot chile powder
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1 to 4 tablespoons water, or as needed
PROCEDURE:
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Blend the corn, flaxseed, oil (if using), salt, onion powder, garlic powder, and paprika to taste into a smooth, thick paste. If too firm or dry to spread, add 1 tablespoon of water at a time and process for several seconds. Repeat until spreading consistency is achieved.
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Spread the mixture 1/8-inch-thick on lined drying trays.
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About halfway through the drying time, when the mixture is firm, turn over to finish drying. Dry at 125° to 135°F for 4 to 6 hours, until crisp.
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Cut apart at scored sections or break the sheets into serving pieces.
STORAGE:
Up to 1 week at room temperature or 1 month refrigerated in an airtight container.