Tortilla chips and guacamole
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Comment by BillionsUponUs on March 28, 2008 at 11:46pm - your food is just as vibrant and beautiful as you are, you two make a good match, makes me happy!
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Comment by AwesomeUniverse!!! on May 9, 2009 at 8:42am - Gorgeous!
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Comment by Nell on May 9, 2009 at 9:01am - Me too please!!
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Comment by Kim Caldwell on May 9, 2009 at 9:19am - omg YUM
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Comment by John Hautman on May 9, 2009 at 9:28am
- Tortilla chips are the only non raw food I still want to eat. Could you pls post the recipe for the chips!!! Thanks!!
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Comment by Heathy on May 9, 2009 at 6:55pm -
Sure thing, the recipe comes from Sarma Melngailis - corn tortillas that I dehydrated longer to turn them into crispy chips :) They stay even more crisp in the fridge I find.
3 cups fresh corn kernels, cut from 2-3 ears, or thawed frozen corn
1 1/2 cups chopped yellow or red bell pepper
3/4 cup golden flaxseed, finely ground
1 tablespoon lime juice
1 tablespoon ground chili powder
1 1/2 teaspoons sea salt
2 teaspoons ground cumin
Step 1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.
Step 2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.
Step 3 When the tortilla is completely dry on both sides but still pliable
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Comment by Miss Frijole on September 30, 2009 at 10:29pm - OH my gosh. I'm borrowing my sisters dehydrator cuz I cant give up my guiltless gourmet tortilla chips. Think we can make a spicy black bean version of this??? :)
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