Taco Chips

Taco Chips

Prep Time

45 mins

Dehydrate Time

5 hrs


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


1. Blend all ingredients in an high-speed Omega blender

2. Spread mixture thinly onto Excalibur paraflexx sheets

3. Place sheets on dehydrator trays

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

5. Break into chips and enjoy!

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