My love for corn chips and crackers, sort of morphed into one with this recipe. These crackers have a hearty corn flavor with a lingering chili spice that leaves you wanting more. I made them with almond pulp which made the cracker thick, strong, crunchy and airy. How is that for a description?!
The inspiration for recipes can hit me at any time. It never takes the time or place into consideration. And when it hits me, I listen… I stop and write.
You can find oodles of recipes written on napkins, old receipts in my purse, on my computer… I even once wrote a recipe out on the back of a prescription that I had to get to filled. DOH!!! I lost that recipe. lol
Anyway, this recipe hit me while I was slooooowly perusing the isles of Hobby Lobby. :) Looking high, looking low, my eyes fell upon some plastic corn in the Spring section. That is all it took. I knelt down, found a scrap of paper in my purse and starting jotting down a recipe. It went something like below…
In a large bowl combine the almond pulp, water, maple syrup and lemon juice. Mix with hands to ensure everything gets mixed well.
In the food processor, fitted with the”S” blade, break down the almonds to small chunks, not to fine because we have more processing to do and we don’t want to over process the almonds.
Add the corn nibblers, ground flax, chili powder, salt and ceyanne powder. Blitz everything together until everything is broken down into small pieces. See photo below for an example. Pour the dry ingredients into the bowl with the wet ingredients and mix well with hands.
Spread the batter on to the teflex sheet that comes with the dehydrator about 1/4″ thick. Square up the edges nice and straight, then score the crackers into triangle shapes. I used a long metal ruler to score the crackers. You can use a pizza cutter or knife, just be careful that you don’t cut the teflex sheet. This batter will fill 2 of the Excalibur dehydrator trays.
Sprinkle 1/2 cup of chili corn nibblers on top and lightly press them in so they stick.
Dehydrate at 115 degrees for 6-8 hours, flip them on to the mesh sheet and peel the teflex sheet off. Continue drying for another 6-8 hours or until dry.
Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
In the photo above, I am showing the texture that I ground the dry ingredients down to.
Oooh, sporting my shiny new ruler! Valuable tool in my kitchen.
Corn crackers always equal triangle shapes, not sure why… just does. :)
Any quilters out there? As soon as I saw this photo, I immediately thought of quilting.
Sprinkle 1/2 cup of chili corn nibblers on top of each tray.
Gently, press the dried corn down into the batter.