Golden Tortilla Chips

by Matthew Kenney

1 3/4 cups flax meal
4 cups frozen corn, thawed
1 1/3 cups water
2 1/2 tablespoons olive oil
1 tablespoon cumin
3/4 small red onion
1 clove garlic
1/4 tablespoon sea salt + more for sprinkling
1 tablespoon + 1 teaspoon lime juice
Pinch cayenne
2 teaspoons chili powder

Place flax meal in a large bowl. 
Blend all remaining ingredients except chili powder in a Vita-Mix or high-speed blender until smooth. 
Stir in flax meal and chili powder. 
Spread one cup of batter over the entire Teflex sheet to no more than 1/8 inch thickness and place in dehydrator. 
Approximately 30 minutes later the chips will be ready to be removed and marked with a paring knife into the size and shape you desire. 
Sprinkle with salt and dehydrate 12-24 hours, until completely crispy. 
Yields 4 trays.