raw • 6 to 8 servings
THE CRISPY CORN TORTILLAS can either be served whole like a tostada, or broken up and used as chips to scoop the toppings, so don’t stress if they break apart while they’re dehydrating. They are really delicious either way.
Active time: 30 minutes
Inactive time: 1 hour or 12 hours
For the tortillas:
3 cups fresh corn kernels
1 tablespoon fresh lime juice
1 red bell pepper, chopped
½ onion, chopped
1 tablespoon chili powder
1½ teaspoons salt
1 teaspoon ground cumin
½ teaspoon ground cayenne
2 tablespoons nutritional yeast
¾ cup finely ground flaxseeds
For the topping:
3 Roma (plum) tomatoes, cut into 1-inch chunks
2 ripe avocados, peeled and cut into 1-inch chunks
1 cucumber, seeded and cut into 1-inch chunks
1 jalapeño, minced
Juice of 2 limes
2 to 3 tablespoons chopped fresh cilantro
Salt
1. Make the tortillas: Blend all the tortilla ingredients except the flaxseed in a high-speed blender or food processor. Transfer the mixture to a large bowl and stir in the flaxseeds by hand.
2. Spread this mixture in thin 6-inch circles on a teflex sheet or a baking sheet lined with parchment paper. Dehydrate for 4 to 6 hours, or bake in the oven at 200°F for 30 to 40 minutes, until the tortillas are solid enough to flip.
3. Flip your tortillas, then dehydrate for another 4 to 6 hours, or bake for another 30 to 40 minutes.
4. Make the topping: Mix all the ingredients in a bowl and toss well.
5. Serve the tortillas whole as tostadas topped with veggies, or break up for chips to dip into the topping mixture.