Jalapeno Corn Chips - Day 83

I know it sounds like an odd entry title for someone who is juice feasting, but I've had people coming out of the woodwork and literally knocking on my door for my corn chip recipe since Bunny Berry told the world about that crunchy raw goodness! Well, the truth is that I have a number of raw chip recipes that I use...all are fantastic, but the one I'll post is from Sarma Melngailis', Raw Food Real World. I used to sell these chips by the basket loads at our local farmer's market here in Tulsa. Since I don't do the market anymore, I just make these treats for my family and friends. Besides my raw granola, this recipes is by far everyone's favorite.

jalapeño corn tortilla chips
3 cups fresh corn, from about 3 ears (or use frozen, thawed sweet corn)
1 1/2 cup red or orange bell pepper
1/2 cup onion
3/4 cup flax seeds
1/2 cup hemp seeds, optional
1 tbs fresh lime juice
1 – 2 jalapenos, seeds removed
1/2 tsp chili powder
2 tsp cumin
2 tsp sea salt

1. In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
2. Using an offset spatula, spread the dough thinly onto three 14 inch Teflex lined dehydrator trays. Dehydrate at 115 degrees for 6 – 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut w/ a pizza cutter into chip shapes. Place back in the dehydrator for 4 – 6 hours, or until crisp. Store in an airtight container for a week or two.

Thursday's Daily Juice:
1 qt. orange juice w/ spirulina
1 quart green lemonade
1 qt. pineapple, cilantro, parsley, red bell pepper, cucumber, lemongrass, thai pepper, coconut water, flax oil, lime juice.
1 qt. master cleanse.