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Requires a dehydrator. Makes 4-6 cups of chips. Great with salsa or guacamole. Add more chili pepper for more heat.


  • 2 cups whole raw cashews
  • 6 ears fresh corn
  • 2 cups ground golden flaxseeds (brown flaxseeds can be substituted)
  • 3 cloves garlic
  • 1 cup parsley leaves
  • 1 cup cilantro leaves
  • 1 Tbsp lime zest
  • 1/2 cup lime juice
  • 1 Tbsp dried chili pepper
  • 1 Tbsp ground coriander seeds
  • 1-2 tsp sea salt


  • Soak cashews in 4 cups water for 1-2 hours.
  • Drain and rinse.
  • Cut the corn from the cob.
  • Grind the flaxseeds in a coffee mill or blender.
  • Grind the cashews, corn, garlic, parsley, and cilantro in a blender or food processor, adding a little water as necessary to blend smooth.
  • In a bowl, mix lime zest, lime juice, chili pepper, coriander seeds, and sea salt thoroughly into mixture.
  • Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays.
  • Use clean, wet hands or a rubber spatula for easy spreading.
  • Dehydrate at 108 degrees for 12-20 hours or until almost dry.
  • Peel off the nonstick sheets.
  • Cut into triangles, squares, or rectangles.
  • Return to the dehydrator without the nonstick sheets for a few hours or until crispy.
  • Store in resealable bags in a cool dry place, in the refrigerator, or the freezer.

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