Fresh Corn Chips

Prep Time: 15 minutes

Drying Temp: 125° to 135°F

Drying Time: 4 to 6 hours

Yield： 4 servings

INGREDIENTS:

• 2 cups fresh, frozen (thawed), or drained canned corn kernels

• ^1/4 cup ground flaxseed, flaxseed meal, or chia seeds

• 1 to 2 teaspoons olive or vegetable oil (optional)

• ^1/2 teaspoon kosher or sea salt

• ^1/4 teaspoon onion powder

• ^1/4 teaspoon garlic powder

• ^1/8 teaspoon smoked paprika or hot chile powder

• 1 to 4 tablespoons water, or as needed

PROCEDURE:

1. 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.

2. Spread the mixture 1/8-inch-thick on lined drying trays.

3. 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.

4. 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.