"Raw Food for Everyone" By Alissa Cohen
4 cups fresh corn from cob
4 celery stalks, chopped
2 jalapeno chiles, halved
1 red bell pepper, quartered & seeded
1/4 cup fresh cilantro, chopped
2 TBS fresh lime juice, squeezed
1 TBS ground cumin
1 tsp sea salt
1 tsp black pepper
1 cup almond flour
1 cup flax meal
1. Put the corn kernels and milk, celery, chiles, bell pepper, cilantro, lime juice, cumin, and salt, and pepper in a food processor. Blend until all the ingredients are well combined. Add the almond flour and flax meal; blend to combine. The batter should have the consistency of wet cornmeal. If the batter is too thick to spread, add water, 1 TBS at a time.
2. Using an offset spatula, spread the batter 1/4 inch thick on Teflex-lined dehydrator racks. Dehydrate for 12 hours. Carefully remove the racks one at a time, turn them over , and peel off the Teflex sheets. Return the racks to the dehydrator and dehydrate for another 2-4 hours, depending on degree of crispness desired. Break the chips into small pieces and store at room temperature in a covered container for up to 3 weeks.