Crispy Taco Chips

Ingredients

• 1 (7-ounce) can whole kernel corn
• 1 cup sharp cheddar cheese, grated
• 1/2 cup tomatoes, diced
• 1 tablespoon chopped onion
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder

Instructions

1. Pour all the ingredients into a high-speed blender and blend.
2. Spread the mixture thinly on dehydrator trays lined with dehydrator sheets.
3. Dry at 140°F (60°C) for 6 to 8 hours or until dry and crispy.