Mexican corn crackers are perfectly seasoned to pair with anything southwestern. They add that spicy flair with a little cilantro that gives them a special place along side guacamole or my delicious southwestern salsa pictured here. Ole!

Mexican Corn Crackers

Ingredients:
3 Cups Organic Corn Kernels (fresh or frozen)
1 Cup Ground Flax seed
1/8 Tsp. Salt
1 ½ Tsp. Chili Powder
½ Tsp. Onion Powder
½ Tsp. Cumin
½ Cup Filtered Water
2 Tsp. Lime Juice
1 Tsp. Red Pepper
¼ Tsp. Agave
1 Tbsp. Nutritional Yeast
1 Cup Chopped Cilantro

Directions:
Grind the flax seed in a coffee grinder until powdered.
Combine the corn, salt, chili powder, onion powder, nutritional yeast, agave, cumin, lime, red pepper, water, and ground flax seed in a high speed blender or Cuisinart. Blend until smooth and creamy. Pour into a bowl and hand mix in the chopped cilantro. Spread the batter on 2 or 3 dehydrator trays using teflex sheets. (Number of trays depends on the thickness of the batter.) If the batter is ¼” thick, it will be less crispy than a batter that is spread 1/8” thick. With a spatula, make a nice, even square that fills the sheet and is 1/8” thick. All of the sides must be straight and form a perfect square on the sheets. Place in the dehydrator at 115 degrees F for 3 hours. Remove from the dehydrator and place another tray with a teflex sheet over the top of each tray. Flip the crackers over onto the new sheet, peeling the original sheet away from the partially dehydrated crackers. Score the crackers into the desired size and return to the dehydrator at 115 degrees F for 6 to 8 hours. Check occasionally for the desired crispness. Remove from the dehydrator and gently slide the crackers onto a chopping block. Follow the original scoring while cutting the crackers with a knife. Place them into an airtight container for storage at room temperature. If not consumed within 2 days, place them into the refrigerator. The maximum shelf life is 4 – 7 days in the refrigerator. They can be frozen if desired and last up to one month.