HOWEVER ~ this version satisfies in every way, with taste, texture and true southwest Arizona-style flavors!
The original recipe listed " corn chips, crumbled". I prefer to avoid processed oils, and fresh dehydrated chips are so easy... thinking and planning ahead, I started the process the day before, making dehydrated Corn Kale Chips. You don't have to have a dehydrator, the chips can be oven dried - lowest setting on a convection oven works well, with careful monitoring towards the end. However, from experience in making crackers, I have to say a dehydrator makes life easier, producing a crisp tasty end product with less handling and NO potential of blackened mystery "things" on the baking sheet! (they are scary, trust me...)
Corn Kale Chips
Puree' in food processor:
2 c. corn kernels (fresh or frozen, thawed)
2 cloves of garlic (or more, if you love garlic like I do!)
juice 1/2 lime
Put into mixing bowl. In processor, puree':
2 c. corn kernels (fresh or frozen, thawed)
1-2 tsp. taco blend seasoning
1/4 tsp. sea salt
Add and pulse blend:
2 c. kale, chopped
Add to bowl and stir well.
Spread batter about 1/4" thick on teflex dehydrator sheets; score with knife or pizza cutter.
Begin drying process at 145 degrees for 1 hour. Reduce heat to 115 degrees, for 8-10 hours. (I time dehydrator projects so the longest drying time happens during the night) Flip teflex sheets over, peeling off chips onto drying screen upside-down. Continue drying to very crisp - about 4 hours or more.
Serve warm for a real flavor treat! Store cooled chips in airtight container.
Vegan Taco Salad (serves 1 generously, or two smaller portions)
Taco Beans
Simmer 2-3 minutes in small fry pan:
1/2 small onion, coarse chopped
3 T. water
Add:
1 c. rinsed canned garbanza beans (or just use the whole can!)
1 tsp. taco blend seasoning (make your own!)
Cook uncovered 2-3 minutes until mixture is hot through.
Guacamole
Mash in small bowl:
1/2 large (or two small) avocado
Stir in:
1 T. onion, finely diced
1 large clove garlic, minced
1-3 T. fresh cilantro, chopped
juice 1/2 lime (or 1 whole if small)
sea salt and fresh ground pepper to taste
Arrange in salad bowl:
2 c. chopped romaine
1 tomato, chopped
Taco beans
scoop of guacamole
top with crumbled corn kale chips
Left-over guac (ha!) can be frozen in a snack bag - prevents darkening, and thaws quickly. The taco beans keep well for several days refrigerated; they are good as a quesadilla filling, too.
I went through several days of really craving and enjoying a variety of South West flavored dishes, this was my very favorite!
