These chocho chips are both quick and easy to make, a big win win. Made with only three ingredients (excluding water and salt) these crackers are as easy to make as they come. Dipped in garlic cashew cream, hummus, or topped with a thick piece of avocado, these crackers are the perfect vehicle for any spread. Consider serving on a charcuterie board to truly wow your guests, family, or friends. Subtly sweet from the corn with a nutty tone from the flax and packing a protein punch from the chocho, these crackers will satisfy snack time cravings like no other.
- 6 cups Corn (Frozen or Fresh)
- ½ Cup Original Chocho Protein
- ¾ cup Flax Flour
- ¾ cup Water
- 1 tsp Salt
Blend all ingredients in a food processor. Measure about 3 cups of mixture on each simplot sheet for dehydrator (2 1/2 sheets total). Dehydrate at 120 degrees for approx 5 hours then flip over, remove simplot sheets and continue to dehydrate overnight.
Add your favorite spices to the mixture to pump up the flavor and give these chips your personal touch. Our favorite additions are chili powder, nutritional yeast, turmeric, and curry powder.