The need to have something other than celery to eat with my salsa has been my main obsession this week. After seeing that many people in the blogosphere have made raw corn chips I decided to try my own.

The Pro’s:

*I love the flavor.
*They were great with the salsa.
*They are packed with healthy goodness.
*I liked them plain.
*Dad likes them.

The Con’s:

*They came out nothing like tortilla chips or the flavor I was going for.
*They are not dippable because they break but it worked fine to spoon the salsa on.
*The sprouted chickpea really stands out which may be offensive to some.
*Dad says they are toxic due to the fact that I ground up the beans and corn which takes away from the work the body should do. I need to have this explained again tomorrow when I haven’t just completed an eleven hour work day.

Ingredients:
3 cups frozen organic corn – defrosted
1 cup sprouted chickpeas
2 tbsp chia seeds
6 tbsp water
1 tsp sea salt
1 tbsp lime juice
1 tbsp hemp hearts
1/4 tsp garlic powder

Mix chia seeds and water and set aside for 15 minutes.

Put all other ingredients together in a food processor and turn on for 1 minute. Scrap sides and process for another minute. Pour in chia seed mixture and pulse a few times until well blended.

Line dehydrator sheets with parchment paper and spread mixture over them so it is about an 1/8th of an inch thick. Dehydrate for 12 hours on 115 degrees. When crispy break apart and eat. Store in an air tight container. It was enough for me to have 4 servings along with 1/2 cup salsa each time.

To learn more about my MOFO theme, “Dad Says It’s Toxic,” read here.

Make sure to check out what is going on over at Vegan MOFO!