Here is the recipe for the dehydrated corn chips that I made in class and will be serving at the demo tomorrow. I subbed yellow squash for the majority of the bell pepper and they still turned out really great. I’ve found that as long as you keep the general proportion of veggies stays the same, you can really just add whatever you have on hand. You can also make this nut-free by subbing more flaxseeds for the cashews.
Pro Tip: Blend the lemon juice and the squash first to make a liquid, then slowly integrate the rest of the ingredients…otherwise you may kill a Vitamix…or two.