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Spicy Dehydrated Taco Chips



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

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