1 7-ounce can whole kernel corn 1 cup sharp cheddar cheese, grated or vegan cheddar ( dayia ) 1/4 cup tomatoes, diced 1/4 cup rotel 1 tablespoon onion, chopped 1/4 teaspoon sea salt 1/8 teaspoon cayenne pepper or to taste minced garlic to taste Blend all ingredients at high speed in a blender or food processor. Spread mixture thinly onto solid fruit roll sheets. Place sheets on dehydrator trays. Dry at 145º F. for 6 to 8 hours, or until dry on one side. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 to 2 hours longer, or until crisp. Break into chips. Spicy Dehydrated Taco Chips GOD BLESS & ENJOY