Hearty Raw Vegan Corn Chips
A thick and crunchy chip made with only 5 ingredients.
Amanda Nicole Smith
red bell pepper
buckwheat; soaked and/or sprouted
Soak buckwheat in purified water for a couple of hours.
Rinse and drain in a strainer. Put the strainer over the bowl and cover with a towel.
Rinse and drain every 8 hours until little tails have begun to sprout.
Cut the corn off the cob.
Chop the bell pepper to fit in the food processor.
Throw all of the ingredients into the food processor and process.
Spread out to about 1/4-1/2 inch thick on a dehydrator sheet -or- parchment paper on a baking pan.
Dehydrate at 165 degrees for the first couple of hours until most of the water has evaporated and the top looks dry. Then flip onto a ventilated surface and lightly cut into the desired shape.
Continue to dehydrate until completely dry and crunchy.
Store in an airtight container in a cool dry place for up to 2 weeks.
Buckwheat can be replaced with flax seed.