Overview

This raw corn chip recipe is simple enough to make, although you will require a food processor and a dehydrator. The main ingredients include corn, yellow bell pepper and ground flaxseeds.
  • Rating

    Rate me!
  • Prep Time

    10 min
  • Total Time

    10 hours 10 min
  • Suggested Servings

    6 servings
  • Shelf Life

    Eat immediately
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Throw the corn and yellow pepper in the food processor. Process until almost smooth.
  • 2. Add the remaining ingredients and process in your food processor until nicely blended for cracker/chip type texture. Don't over-process.
  • 3. Spread onto two parchment-lined dehydrator sheets. Throw the mixture in your dehydrator.  (Do a whole sheet and then cut or snap them when they're partially dehydrated.)
  • 4. I usually dehydrate at 115 degrees for the first hour and then lower to 105 for the remaining time frame. Check them after four hours. If possible, flip them over and dehydrate for another four hours or so. Remember, dehydrating is an art and depends on lots of variables. So just check on 'em every once in a while.

The Rawtarian's Thoughts

By The Rawtarian

Raw corn chip recipes are, of course, a necessity if you're going to be serving raw guacamole (delicious recipe for raw guac here)!

This raw corn chip recipe is simple enough to make, although you will require a food processor and a dehydrator (see my article with tips re: the appliances required for raw food recipes). You will need about 6 corn cobs to make 3 cups fresh corn kernels. (Feel free to halve the recipe if you prefer.)

Raw corn chips are delicious! Of course, I like to serve mine with the aforementioned guacamole, but, of course, you could serve them with anything, even just a slice of cucumber or tomato or on top of a salad. Chips are chips, I guess. You'll figure out what to do with them!

This recipe makes two dehydrator trays.

I like this raw corn chip recipe best when they're still a little bit moist and not totally dehydrated. Being able to bend them is nice. But if you're planning on storing this recipe for a long period of time you have to dehydrate them really well (totally dry, over-dried!) otherwise they'll go bad in storage.  

Nutrition Overview

B+grade
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories.
  • This recipe is an excellent source of Vitamin C.
  • This recipe is a good source of Protein, Dietary Fiber, Iron, and Vitamin B6.
  • This recipe is a noteworthy source of Vitamin K.

Printable Recipe (PDF)

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Comments and Reviews

Top voted

154 votes
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Just one single question: I thought that we are not supposed to dehydrate to a higher temperature than 100 or 105°, because it'll "kill" all vitamins and stuff.
Love your work, thanks for sharing!

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Hi Mau, I discuss this in greater detail in my course called Raw Dehydrating 101, but in short, if you just increase to higher temps for the first hour then lower down to 100 or 110 then the temp stays at raw temps

Hope this helps!

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I can not find yellow pepper anywhere right now, but I can find red pepper. Would that work okay, or would it taste funny?

All

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I love this recipe and have made it multiple times. As mentioned on Twitter, I also spread this is about 5-6 inch circles and dehydrated until pliable but firm enough to hold filling. Then I used them as tortillas with lots of goodies loaded inside! So delicious! Thanks for a great recipe. I have some chips over on my desk right now!

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Mmm, fab way to enjoy the chips, Jessica! :)

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Hello. Can I use amaranth instead of flax seed?

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Hi Colleen. No, the ingredients won't stick together properly.

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Thanks rawtarian , I am in Australia and chilli powder to us is ground up dried red chillies and is very hot! It's ok will just adjust. Thanks again..

Posted from The Rawtarian's Raw Recipes App

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My pleasure Hear_me_raw!

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Hi, I am working my way through your recipes and having a great time! I just wanted to double check that the chilli powder measurement was 1tbs and not 1tsp? Thanks

Posted from The Rawtarian's Raw Recipes App

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Hi Hear Me Raw!

Yes, that is 1 tablespoon of chilli powder. But remember that chilli powder is not SPICY - (I am not talking about cayenne powder) so you should be good to go :)

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The only chili powder I have ever run across is cayenne powder. Do you have a mix of your own you are using for this recipe?

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Hi Bradley!

Nope, I just buy it in the spice section called "chilli powder" - it is kinda like a mexican flavor. Again, not spicy.

(Feel free to omit it from this recipe if you can't find it)

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Yeah, I was headed back. it is the red pepper flakes that are the cayenne :$

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:)

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I ve tried corn chips before..but I did not get that perfect shape..and the pics look yummy too..

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Thanks Shobha! Glad to have you here :)

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Hi Laura-Jane
I've been loving your recipes been following you online for the last month and just got your App. Can't wait to try your carrot cake and brownies :) I've been loving your salads!
Just a quick question about dehydrating... I'm a newbie and would love to try my hand at making some crispy treats... I'm not yet an owner of a dehydrator - would the oven on a low heat with the door ajar do the trick for now? Thanks so much!

Posted from The Rawtarian's Raw Recipes App

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Hi Carmen, so glad you are enjoying my app and recipes! Glad to have you on board. Re: dehydrating, this is kind of a disappointing answer but I feel strongly about it. It's best not to dehydrate until you get a dehydrator. (oven door ajar does NOT work. I've tried it!)

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

You should get a 8-to-10-tray, and do not get a round dehydrator.

The good news is that there are many non-dehydrator recipes that will keep you going for now :)

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Can't wait to try this recipe! I have an Excaliber and love it but I am curious why you say not to get a round dehydrator? Isn't it going to do a good job if it has a temperature control?

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Hi Leann, generally the round dehydrators don't circulate air in the same way and often won't dehydrate as well, also the shape can be inconvenient for wraps etc (since they are usually a ring / donut shape with a hole in the middle)

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Hi Laura-Jane!
I got my dehydrator. Yeeeeeeh!
I'm making these ones, I can't wait to test them.
BTW, I got both of your apps, they are AWESOME! They make the life of a newbie so much easy!!!

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Awesome, Judith. Hope they taste to your liking! And glad you are enjoying the apps! Music to my ears :)

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Hi, can you suggest a good substitute for pepper as I need to avoid nightshade family. Thanks

Posted from The Rawtarian's Raw Meal Plans App

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Hi Bayari, you could use more fresh corn instead of the pepper

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I love your recipes thank you so much for the great content! I wanted to tell you though that the link above that says "see my article with tips re: the appliances required for raw food recipes) actually just takes you to your recipes index. That is what's happening to me anyway. Thanks again!

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Thanks Sandrine, you are right! That link was broken. Fixed now!

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I can not find yellow pepper anywhere right now, but I can find red pepper. Would that work okay, or would it taste funny?

Top Voted
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Hi Bensmum, it will taste just fine with orange pepper, the only thing is that the chips will look more red than yellow. Other than that, you should be fine. Orange bell pepper would be fine too.

Note: do not use green bell pepper though. (too bitter)

154 votes
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Just one single question: I thought that we are not supposed to dehydrate to a higher temperature than 100 or 105°, because it'll "kill" all vitamins and stuff.
Love your work, thanks for sharing!

Top Voted
146 votes
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Hi Mau, I discuss this in greater detail in my course called Raw Dehydrating 101, but in short, if you just increase to higher temps for the first hour then lower down to 100 or 110 then the temp stays at raw temps

Hope this helps!

Top Voted
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My mix was quite moist which made it difficult to work with. Would that be due to over processing? Also they definitely have a kick to them with one tablespoon of chilli powder! Still my batch worked and were very nice when eaten with guacamole :0)

Posted from The Rawtarian App

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Hi Nicole, could be.  They are quite moist, as I recall. But if you use parchment paper it shouldn't cause too much of a problem.

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CarrieC, you can opt for organic (GMO free) frozen corn which is way better than canned.

Posted from The Rawtarian App

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Hi ! I LOVE Corn chips and mexican, but I am corn intolerant. Can you suggest anything else for me? waaaa! thanks Em. p.s. just made your beautiful cashew apple salad for lunch and have a batch of choc brownies setting in the fridge for afternoon tea! YUM

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Hi Em, bummer! Kinda hard to make corn chips without corn, but you can make a lot of other raw chips :) https://www.therawtarian.com/recipe-categories/dehydrated-raw-chips

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Hi Laura-Jane
The recipe stipulates no canned corn, but if corn is out of season can we use the unsweetened canned variety at a pinch? or is there a particular reason that canned won't work in this recipe?
Thanks :-)

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Hi Carrie! I have never made it with canned corn, but it will probably be okay - just make sure to drain very well. Also, canned corn is not technically raw, but if you get unsweetened canned corn (no added sugar or anything) then I think it's a reasonable substitution in winter.

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Thanks Laura-Jane :-) It should be in season here but I haven't found any at my local grocer where I prefer to shop. I may try the regular market first before taking the canned option - fresh tastes so much better!

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Fresh is best, but we do have to make the "better choice" and what is going to work for us. So sometimes some small tweaks and exceptions are in order :)

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My chips are now delicious AND crunchy! What worked for me was to dry the chips at a lower temperature for a long long long long long time. (So to economize I need to plan to have other items to cycle through the dehydrater at the same time.). Taking these to a brunch and can't wait to show off!

Posted from The Rawtarian App

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Work those kale chips Vlpanfried! lol Love it :)

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I just ran these through my dehydrator overnight but using chia seeds, the ending result is fantastic! I nibbled on the corner of one every 3 hours or so throughout (except while I dreamt of them of course!) and I was really worried they we're going to be awful! It consistently had this nasty aftertaste that ruined the chip, I read that others experienced the same as their end result. Nonetheless I stayed faithful that if I just let them stay in there for longer than my patience could handle then it might be ok. It worked, Wonderfully!
Thank you for all of your delectable recipes, you've been a hell of an inspiration!

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Lol thanks Katrina! Glad you liked these! Patience does usually deliver in the end! Chia seeds are good in this, and will help avoid that flaxy after taste.

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What kind of texture do your chips have? I was hoping for a texture similar to commercial corn chips with that satisfying crunch. Mine are thin and tasty but rubbery.

Posted from The Rawtarian App

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Hi Vlpanfriend, sometimes to get that extra crispy crunch two things are needed - less or no oil (because oil doesn't really dehydrate so if your dehydrated recipe is oily then it will never get crunchy). Also, you may want to bump the heat up a bit in order to get the crunch you're looking for. Since this recipe doesn't actually include oil then the temperature would probably be what you wanna tweak :)

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hey rawtarian! LOVE your recipes... i accidentally used the vitamix for these chips so the batter was over processed (oops!) any tips or should i go get a food processor to make dehydrator goods... thank you :)

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Hi JP, yes, you definitely should get a FP! A commonly asked question is, “Do I really need a blender AND a food processor?” Yes is the answer! Blenders are used for more liquidy stuff, food processors are used for dryer stuff, capiche? You need both :)

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these are awesome! i made a small batch last week to test them out. SO GOOD! i'm making a full batch now...to go with my guacamole of course! thanks for sharing!

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Mmmm raw corn chips and guac -- drool!

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What if i dont have a dehydrator?

Posted from The Rawtarian App

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Hi Pilar, it is not possible to make this recipe without a dehydrator.

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These are fabulous! I used frozen corn and placed it in the dehydrator for about 20 minutes to thaw and dry out a bit. It worked like a charm. I also peeled the skin off the lime and threw the whole thing in the processor with the corn and pepper. I will be making these again and again... Thank you for sharing!

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Hi Carolann, I love your idea of adding a bit of lime zest. Brilliant!

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I am getting ready to make some raw corn chips, but I wonder about the 1-1/2 cups of yellow pepper. Is that just chunks of yellow pepper, sliced, diced, or chopped?

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Just chop in medium sized chunks, once you process they will get obliterated so size of yellow pepper doesn't matter too much in this recipe :)

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Thank you!

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No prob, Kate!

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Every time I make raw chips with truly raw corn - or anything else for that matter with raw corn - there's this weird bite/aftertaste. Ever experience that?

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I have had one seriously good weekend in the kitchen! Thank you Laura-Jane - everyone seems to be so impressed with these creations!

I have these crackers in the dehydrator right now, only disappointing thing is that it will be my friend's house that will smell super yummy in the morning! I can't wait to see how they turn out. The mixture was a little wet but I think they'll be fine.

They were also a bit spicy as I only had one cob of corn which turned out to be one cup so divided all of the ingredients in 3 except the chilli! Managed to fish some of it out but it's rather spicy chilli to begin with.

They are going to be dipped in the tomato sauce I also made this evening (your ketchup recipe) which went really nicely with our raw burgers!

I've also got some of the vanilla-mint squares in the dehydrator which are hopefully going to be like cookies. The dough was also amazingly yummy! I actually added coconut to that mixture as I had so much of it in the fridge and wanted to use it but I think that made the dough rather wet which was why I decided to dehydrate some of the mixture.

Let's hope I'm not too excited to sleep tonight in anticipation of these raw goodies!

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We are vegan & eat 100% raw 3 days a week...baby steps.

We made your corn chips the size of tostada shells, added your taco meat, salsa, guacamole, lettuce & your sour cream ~ OMG!! It was AMAZING!! All 4 kids loved it, my husband loved it!! WOW! What a great combo! We did use the chia seeds, added a handful of cilantro & cumin in with the corn~~ It was wonderful!

Thank, the girls want to eat raw again today!!!

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Im making these right now and my mixture seemed really wet. I tried adding a bit more flax but they were still so goopy. Any suggestions? Also the flavor is kind of bitter....is this from too much flax and not enough salt? I'll add more salt when they are done I think....?

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Hi Nora, how did they turn out?

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Unfortunately not so well! The extra salt didn't help the flavor at all....don't really know what went wrong on this batch. I'm really craving something crunchy and salty (potato chip craving!?!?!) and haven't found a recipe yet that is satisfying this salty SAD craving! HELP!

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you tried kale chips yet? they are my favorite chip substitutes

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hey! if you don't have any red/yellow peppers - what would be a semi equal substitute for it? zucchini and just extra spices? thanks!!!

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just use more corn instead - same amout of spices

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i have a whole bunch pf rainbow inca heritage corn thats a bit tough for eating as is, so will use this, is there a way this recipe can be made in the oven? also is there an alternative to flax seed for binding. i will also use sesame seeds in mine

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No this will not work in an oven.

Instead of flax you could try chia seeds as binder

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These corn chips have started a new tradition for us- Sunday night is now nacho night!
I love that I can pop these in Saturday evening and know by Sunday supper time they'll be nice and crispy. I serve with fresh salsa and guac and last week I made your sour cream too :o) My husband LOVES them and they feel like treat food. A great way to end the weekend.

Corn is not in season here yet so I've had to use frozen corn, it makes the mix a little liquidy which may be why I prefer to dehydrate them about 24 hours. I also sprinkle fake Parmesan (same as the one i mentioned in my comment on the muchroom soup) on them once they are on the tray for sort of a cheesy-Dorito like finish.

One more thing, that were much yellow-er and more corn chip like the week I made a point to use golden flaxseed meal vs regular.

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Awesome tips Sarah. And how awesome are you to organize a nacho night??? You sound mega organized. Love it! #jealous

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I know someone previously asked if frozen corn can be used if raw corn wasn't in season. I'm in that position now and was wondering if canned corn can be used or if anyone has tried the recipe with canned corn and how did it turn out?

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HAven't tried it myself. If you do try let me know how it turns out please, ty!

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Any suggestions for efficiently making those awesome round-shaped chips?

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Flatten out with hands - then use a small glass drinking cup and stamp it like a cookie cutter then remove edges that peek out, might need to use a knife depending on your batter's consistency

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What do you think of freezing the completed chips? Would that destroy enzymes. Thanks!

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Fresh is best but freezing is fine in general.

I don't think freezing these chips would turn out very well though.

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I just happen to be dehydrating crackers when I found your post. I am now looking at going over 24 hours for my crackers. I started out making wraps....but then cut the wraps into triangles for crackers. I think when I poured the batter on the tray I left it about 1/4" thick.
Do some recipes take this long when the batter is too thick?
They taste good, they are just chewy right now.
Your thoughts?
Thank you,
Frannie

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Hi Frannie,

Well... One great trick to help speed things along is to dehydrate on high for the first hour to 1.5 hours in order to help zap the moisture out of it right away.

Definitely keeping your batter thinner will help, too.

It is not unheard of to have to go 24 hours, but most of my recipes don't have to go that long--probably cause I make them thinner.

Also, did you remove the wax paper or teflex sheets to allow the air to circulate around inside?

Also, what kind of dehydrator do you have?

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You could sub out ground chia seeds for the flax seeds. The biggest difference is that your crackers will look kind of drab gray from the chia. But hey what's a gray cracker compared to a bitter one? LOL

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Great idea, Angie. I look forward to trying it. :)

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You can purchase ready made meals, snacks and desserts from rawvolution.com. I've heard good things about them, but it's a little pricey for me.

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Wouldn't that be nice??? I would love to have my very own raw chef--and housecleaner while I'm at it!!! Lol

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I just attended a raw food seminar/demo/tasting and the instructor made raw chocolate "cheese" cake and blondie macaroons- delish! But seriously this all seems like so much work!! Can't you BUY raw crackers and corn chips anywhere? I have 2 jobs and no time to cook. AH~!

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See Mark's comment below :)

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do you have any suggestions for the bitter after taste that the raw corn chips have? My corn chips turned out great but do have a bitter aftertaste that comes from the flax.

Thanks
Parisa

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I find that any cracker I make using the flax meal turns things slightly bitter as well. So far the Buttery Zucchini Crackers, though has that taste, I can stomach it better than other "raw crackers" I've tried making. I'm working on these tonight. I haven't found an alternative to fix that bitterness yet but I'm hoping they turn out well.

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What do you do if corn on the cob is not in season. Can you use frozen? I prefer fresh, but I live in Utah and we have a short growing season. Also with gmo corn, do you recommend organic?
Thanks,
Sharon

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Hmm. That's a tough one, Sharon. You could certainly try frozen, but I haven't so I'm not sure.

If you do use frozen, make sure it's totally thawed and drained as much as possible before you make the recipe.

Re: GMO, I would definitely recommend organic.

Good luck, and let us know how you made out!

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Store bought frozen vegetables have all been blanched and are not raw:( so be aware of that. I made tried to make raw corn chips recently and found that out the hard way. I could taste and smell that the corn was cooked so I looked it up.

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I miss tortilla chips -- looking forward to trying your recipe!

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Let us know if you like it, Susan.

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I love making my own raw corn chips/tortillas because they actually taste like corn! Yummy!

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I feel exactly the same way! I love the simple taste of corn.

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I ended u here from Whimfield, interesting! Question; do you also drink raw milk?

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I. eat raw fish and meat. but I think raw milk is cruel

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How is killing an animal for your own purposes less cruel than milking it? Because if you're getting raw milk it's likely that you're getting it from someone local who doesn't abuse their cows.

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I am not morally against eating meat, but that doesn't quite make sense!

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Nope!

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