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Chips and Dips

Saturday, December 3, 2011

Yes, that is the true color of these chips. They're not the product of photoshop or any kind of other trick. Nope, they're nature's magic! Aren't they BEAUTIFUL!? Purple corn doesn't just have the most gorgeous color but it comes with amazingly powerful antioxidants too...as you might have guessed!
Most of us have been told that berries, especially blueberries, have the highest antioxidant content...that is until superfoods came along. But a lot of sources claim that purple corn tops the list in the department! I don't know about you but I was sold by the color itself and after hearing about the health benefits I pretty much wanted purple corn to be one of my staples. These chips are so savory and a great snack by themselves, or with a dip, or as crackers for a soup, or with any spread next to a salad, etc...
Take note: this recipe requires some planning because the corn needs to be soaked at least overnight (I soaked mine for two days though because I couldn't get around to making them so there's no such thing as oversoaking)!

Purple Corn Chips/Crackers
(Makes about the same amount as a medium size bag of chips)
1 cup purple corn (I used dry kernels that you'll probably find in the bulk section of your store)
1/4 cup flax seeds
2-3 tbsp hemp seeds
2-3 tbsp sesame seeds
few slices of red bell pepper
1/2 jalapeno
1 green onion (or a chunk of any kind of onion)
juice of half a lime
~ 1/4 cup (or as needed) of water/soaking liquid
1 tsp salt
1/2 tsp cumin
optional: cayenne pepper or any other spice you may wish to add

1. In a food processor, combine all of the ingredients and make a spreadable batter adding as much soaking liquid/water as needed for the desired consistency. A dryer paste is harder to spread but takes a shorter amount of time to dehydrate and of course the wetter the mixture is the easier it is to handle but the longer it takes to end up with chips. 
2. Spread the mixture evenly on a teflex sheet and score them to your liking. The amount for this recipe fit on one sheet exactly and I got fairly thick chips that way, which were perfect for dipping..
3. Dehydrate at 115 ˚F (46˚C) for a couple of hours and then turn them and dehydrate them for another 3 to 4 hours, depending on your batter. They're the best fresh out of the "oven"!
....while the crackers are turning crisp you have plenty of time to make a dip:

Creamy Cashew-Lemon Dip*
(Makes almost a cup)
juice of 2 lemons (or 1 and add extra water)
1 small clove of garlic
1/4 cup cashews
1/4 cup sunflower seeds
splash of umeboshi plum vinegar
~ 1/4 tsp salt
water as needed for a smooth and creamy consistency
*Add spices and herbs of your choice to get something similar to the popular "Ranch" flavor.
  Add extra water to make it into salad dressing.

Blend all the ingredients until very smooth. Taste test and add salt, etc. Blend again if you added anything and you're done...

These chips are incredibly yummy, full of antioxidants, have anti-inflammatory qualities, and on the long list of benefits are also cancer-fighting qualities, the ability to lower blood pressure and help those with diabetes or people who struggle with obesity...oh and have I mentioned they're pretty and RAW?

The chips/crackers would keep for quite a while in a container if you had any leftovers.
If you have some of the dip left you can save it in the fridge for a few days.

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