Taco Chips

Ingredients

1 7-oz can whole kernel Corn

1/2 cup diced Tomatoes

1/4 tsp Salt

1/8 tsp Garlic powder

1 cup grated sharp Cheddar Cheese

1 tbsp Onion, chopped

1/8 tsp Cayenne Pepper

Directions

1Blend all ingredients in an high-speed Omega blender

2Spread mixture thinly onto Excalibur paraflexx sheets

3Place sheets on dehydrator trays

4Dry at 140 degrees F for 6 to 8 hours or until dry and crisp

5Break into chips and enjoy!