raw spicy corn chips
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My "go to" dinner when I'm feeling particularly not like cooking is tortilla chips and salsa. Personally, I've always felt that this was a great meal choice because it's got veggies! However, my friend Shannon has informed me that salsa and chips does not actually qualify as a meal, lacking as it is in protein and full as it is in fats and empty calories from the chips. My argument is: well, it's healthier than when I eat popcorn for dinner! Her response to that is often along the lines of "oh my god! that's NOT okay!" or "popcorn's not a meal either!"
Well, I think, Ms. Shannon, I have found a loophole! I have created a healthy tortilla chip, that with salsa and cashew sour cream or walnut meat, DOES qualify as not only a delicious, but also a nutritious meal! And assuming that the chips are made ahead of time and stored on hand for lazy nights, still falls under my "whiiiine but I'm too lazy/tired/unmotivated/rather be watching tv to cook" meal category!
These chips have an amazing combination of flavours, with the spicy kick from the jalapeno and cayenne, and the hit of subtle sweetness from the corn. And to add that extra "look at me I'm super healthy"-ness to them, they even have flax!! They were a huge hit with all the non-vegans at the office who chowed the batch down pretty quickly. I had originally brought them to share with Shannon, but Ms. Fancy Pants went out for a real lunch with real people (unlike my "lunches" I share with my crossword puzzles), and our other co-workers got to them a little too fast.
(recipe after the jump)
I made my chips super thin, under a clearly misguided understanding of how thick corn chips are. And it barely made two trays in my dehydrator. So, you may want to increase the ingredients and make them a bit thicker, especially if you're going to do a nacho plate thing and pile stuff on top of them. Mmmm nachos....
2c corn nibs (I thawed frozen corn, but you could just cut directly off the cob too)
1 small zucchini (6" - the zucchinis at loblaws are so tiny right now!)
1 jalapeno pepper (small)
2 cloves garlic, derooted
1/2 tsp cayenne pepper
1/4c flax, ground
Throw everything but flax in a food processor, process until smooth-ish. Add flax and either mix in food processor or by hand if you're feeling ambitious (I wasn't).
Cover dehydrator trays with paraflex sheets and spread the corn chip batter evenly with a spoon (or a spatula, but I wasn't up to washing one). Dehydrate at 125 F for 1.5-2 hours. Turn over onto mesh trays, use a dull knife to score the chip shapes (for easy breaking up after), ower temp to 108F and continue dehydrating overnight. Store in airtight containers.