Corn Chips

Course : Vegetables
Serves: 4
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20 ounces frozen corn
1 medium sweet red pepper -- quartered
1 clove garlic
4 teaspoons picante sauce -- (or to taste)

Preparation / Directions:

Slightly cook corn, frain and pat dry. Puree ingredients until smooth in a food processor or blender. Spread puree on fruit leather sheets and place on dehydrator trays. Dry 8 to 10 hours or until top is dry. Turn over and continue drying another 10 hours. Remove fruit leather sheets and break corn leather into chips. Continue drying another 3 to 6 hours until chips are brittle. Store in airtight container.


Nutritional Information:

135 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 45mg Sodium

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