Rawcho Chips


1-3/4 Cups Flax meal

4 Cups Organic corn – frozen (thawed)

1-1/3 Cups Water

2-1/2 Tbsp Olive oil

1 Tbsp Cumin

3/4 Red onion – small

1 Clove Garlic

1 Tsp Sea salt

1-1/2 Tbsp Lime juice

3 Tsp Chili powder

1/2 Tsp Cayenne pepper


Place all ingredients (except the Flax meal, chili powder and cayenne pepper) in a high-speed blender and process until smooth.

Add flax meal, chili powder and cayenne pepper to the blender and process for 20 seconds. Remove any lumps in the mixture by stirring. Taste and adjust

Spread the mixture on the dehydrator sheet with the spatula to no more than 1/8-inch thickness and place in the dehydrator.

Set a timer for 30 minutes.

Remove the spread after 30 minutes. Using a paring knife, cut and shape into chips in the size you desire.

Sprinkle the chips with sea salt and continue dehydrating until they reach the desired crispness (12-24 hours).