fiddler
10-30-2005, 09:50 AM
Folks,
Let me first say that I've enjoyed many of Alissa's recipes from her book/dvd - "Living on Live Food".
Now, that said, I've tried to make Alissa's corn chips(pg 347) but the resulting chips were NOT crisp and didn't taste anything like what I'm looking for.
Alissa's chips(pg 347) that I made were pliable almost like a thicker banana leather. And the chip had a rather harsh bite or aftertaste. I really tried to be exact with my measurement according to Alissa's book and I did NOT use the optional carrots. Also, I think I got the right thickness. I used a 9 tray Excalibur deyhdrator for a full 16 hours.
Back in the day, I "used" to eat alot of the (cooked) organic blue corn chips with cooked hummus (from Wild Oats). I can still easily "live" without this comfort food but I'd like to learn how to make RAW crispy chips if at all possible. The hummus part is easy ;)
Can someone share with me their success story with Alissa's (or someone's) corn chips and clue me in to why I'm failing so far? Did your chips come out as crispy as the (cooked) store bought brands?
Thanks, Gil
P.S.: It would be NICE if each individual forum on this site had its own FAQ. So far I've seen lots of posts that could be answered by viewing such info in one or more FAQs - probably even some of mine. :) That way, folks could be directed to the FAQ entry addressing their question/post.
Let me first say that I've enjoyed many of Alissa's recipes from her book/dvd - "Living on Live Food".
Now, that said, I've tried to make Alissa's corn chips(pg 347) but the resulting chips were NOT crisp and didn't taste anything like what I'm looking for.
Alissa's chips(pg 347) that I made were pliable almost like a thicker banana leather. And the chip had a rather harsh bite or aftertaste. I really tried to be exact with my measurement according to Alissa's book and I did NOT use the optional carrots. Also, I think I got the right thickness. I used a 9 tray Excalibur deyhdrator for a full 16 hours.
Back in the day, I "used" to eat alot of the (cooked) organic blue corn chips with cooked hummus (from Wild Oats). I can still easily "live" without this comfort food but I'd like to learn how to make RAW crispy chips if at all possible. The hummus part is easy ;)
Can someone share with me their success story with Alissa's (or someone's) corn chips and clue me in to why I'm failing so far? Did your chips come out as crispy as the (cooked) store bought brands?
Thanks, Gil
P.S.: It would be NICE if each individual forum on this site had its own FAQ. So far I've seen lots of posts that could be answered by viewing such info in one or more FAQs - probably even some of mine. :) That way, folks could be directed to the FAQ entry addressing their question/post.