- 3 cups corn kernels (2-3 ears)
- 1 1/2 cup chopped yellow and red peppers
- 3/4 cup ground flaxseed
- 1 Tbls. lime juice
- 1 1/2 tsp. sea salt
- 1 Tbls. chili powder
- 2 tsp. cumin
- Place all ingredients in a food processor and blend until smooth.
- Spread on a teflex sheet on a dehydrator tray. Score the mixture before you dehydrate. Dehydrate for 4-5 hours, flip and dehydrate until fully dry and crisp.