Cacao Tortilla Chips

Ingredients

2 tablespoon of cacao powder 

1 tablespoon of cacao nibs

Corn freshly stripped from 2 cobs

½ cup of dry golden flax seeds 

¼ of an avocado

½ cup of sunflower seeds

1 clove of garlic

¼ teaspoon of Himalayan salt

1 teaspoon of cumin powder

1 dessertspoon of paprika

Preparation

Grind the flax seeds into a fine powder using a spice mill or a Vita-Mix dry jug. Finely chop the garlic. Add all of the ingredients (except the serving ingredients) to the food processor, and blend until smooth. The dough should be thick and sticky.

Put the dough onto a couple of Teflex sheets. Cover with cling film, and roll out with a rolling pin until about 4mm thin. Remove the cling film and dehydrate for about 4 hours.

Turn the half-ready mixture onto dehydrator trays without the Teflex sheets, and score some triangular chip-like shapes into them. Dehydrate for a further 4-6 hours, until crisp.

Serve with your favourite dips and share with your friends!