Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Whole kernel corn, drained |
| 1 tablespoon | Butter |
| ¼ teaspoon | Onion salt |
| ⅛ teaspoon | Salt |
| 3 tablespoons | Jalapeno cheddar cheese dip (ie; frito lay) |
Puree all together in food processor or blender. Spread out to ⅛ inch thickness on a lightly oiled cookie sheet. Dry for 3-4 hours at 140F in the oven, or until the sheet can be peeled off. Flip over and cut into corn chip sized strips. Continue to dry for about 3-4 more hours, or until desired crispness You can also add garlic powder, and extra salt if desired.
Submitted By SHARON STEVENS On 01-13-95