4 cups of corn (I thawed frozen corn for convenience)
1 3/4 cups of milled flax seeds covered with water to soak into a gel for at least 20 minutes
1 cup of chia seeds covered with water to soak into gel
1 cup of water
2 Tbsp of chili powder
1+ Tbsp of cumin (I mean a little more than a Tbsp)
1+ Tbsp of lime juice
1/2 red onion
1 garlic clove
Dash of cayenne
Blend all that together and spread one generous cup of the mixture thinly on your dehydrator sheet (paraflex if you have it, if not then doubled up parchment paper works).
Dehydrate on 105 degrees Fahrenheit. You can start it higher. Come back in 30 minutes to score it into chip shapes. (I used the dull side of a butter knife to preserve our paraflex sheets and did triangles.) Sprinkle salt on to your preference. Then dry for about 12 hours. It makes about 5 sheets. (I made some with more than a cup of the mixture on the sheet just to use it all since I only used 4 sheets, and the thicker ones took 24 hours to dry. I liked both.) These can turn out enjoyably thin and light or satisfyingly stable for guac dipping.
I adapted this recipe from Everyday Raw by Matthew Kenney