For the chips:

4 1/2 cups of frozen corn

1/2 cup of ground golden flaxseed

1/4 onion chopped

1/8 t of salt

In a food processor, add all ingredients for the chips except the golden flaxseed. Add the golden flaxseed and pulse. On a dehydrator sheet, make small circle like shapes on the tray and dehydrate for 24 hours or until dry and crispy.

For the cheese:

2 cups of soaked cashews

1 red pepper washed and cut into strips

3 T of nutritional yeast

1/8 t of turmeric

1/8 t of paprika

1 clove of garlic minced

1 T of coconut aminos

1 cup of water

In a blender add all ingredients for the cheese and blend until smooth. (you can heat the cheese by placing it in a glass container in the dehydrator set for 105-110º.)

For the toppings:

avocado chopped

scallions chopped

salsa

Place the chips on the bottom and pour the cheese on top of the chips. Add the toppings on.