Ingredients

• 6 cups corn (kernals-fresh or frozen)
• 1 cup hemp seeds
• 10 cups sunflower seeds (soaked-6 cups before soaking)
• 2 3/4 cups water
• 1 1/2 cups flax seeds (ground into a meal)
• 1 1/2 tablespoons celtic sea salt
• 1 lime, juice of

Instructions

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.