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Hemp Corn Chips (Raw)

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“I discovered this recipe some where on the net and decided to give it a try. These taste really good and are very sturdy and can pick up a big scoop of raw guacamole without breaking. I used soaked pepitas in mine instead of sunflower seeds and I halfed the recipe as I thought 175 chips were too much for just me and my DH. I also thawed the corn out before I pureed it as I thought it would be easier to process.”
40hrs 30mins
175 chips

Ingredients Nutrition


  1. Puree corn in a food processor until creamy. Place in a mixing bowl.
  2. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
  3. Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
  4. Cut into desired shapes: triangles, squares, circles, etc.
  5. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
  6. Makes approximately 175 chips.

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