3 cups fresh raw corn kernels (cut 'em off the cob, of course!) (no canned corn please!)
1 1/2 cups yellow pepper
3/4 cup flax seed (finely ground, so use ground flax seed or grind some whole flax seeds yourself in a coffee grinder)
1 tablespoon lime juice (fresh) (you could probably use lemon if you have to)
1 tablespoon chili powder
1 teaspoon sea salt
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.
Note: Flax seeds act as the binding agent (keeps this recipe stuck together) so don't omit the ground flax for God's sake! This raw corn chip recipe needs flax!
3. Throw the mixture in your dehydrator. As per the above photo, circles are the easiest to lay out in your dehydrator. But you can also 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
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).
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. Chips are chips, I guess. You'll figure out what to do with them!
Without further ado, here's that raw corn chip recipe. 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.
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. Serve this raw corn chip recipe with guacamole please!
Raw corn chip recipe inspired by Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma Melngailis
Images
Your raw recipe package has been sent to your email
Be sure to check your spam or bulk mail folders if you can't find your package. Enjoy your raw adventure!
Recommended for you:
Comments
The Rawtarian
Jan 09, 2013
Permalink
Mmmm raw corn chips and guac -- drool!
JP
Jan 13, 2013
Permalink
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 :)
The Rawtarian
Jan 26, 2013
Permalink
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 :)
VIpanfried
Jan 28, 2013
Permalink
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
The Rawtarian
Jan 28, 2013
Permalink
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 :)
Katrina
Feb 06, 2013
Permalink
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!
The Rawtarian
Feb 06, 2013
Permalink
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.
VIpanfried
Feb 10, 2013
Permalink
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
The Rawtarian
Feb 11, 2013
Permalink
Work those kale chips Vlpanfried! lol Love it :)
Carrie C
Feb 17, 2013
Permalink
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 :-)
The Rawtarian
Feb 17, 2013
Permalink
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.
Carrie C
Feb 17, 2013
Permalink
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!
The Rawtarian
Feb 17, 2013
Permalink
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 :)
Em Ritchie
Feb 24, 2013
Permalink
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
The Rawtarian
Feb 24, 2013
Permalink
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
Dodi Ellis
Feb 27, 2013
Permalink
CarrieC, you can opt for organic (GMO free) frozen corn which is way better than canned.
Posted from The Rawtarian App
Nicole
Apr 03, 2013
Permalink
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
The Rawtarian
Apr 07, 2013
Permalink
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.
Mau
Apr 13, 2013
Permalink
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!
The Rawtarian
Apr 20, 2013
Permalink
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!
bensmum25
Apr 24, 2013
Permalink
I can not find yellow pepper anywhere right now, but I can find red pepper. Would that work okay, or would it taste funny?
The Rawtarian
Apr 28, 2013
Permalink
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)
Sandrine
May 13, 2013
Permalink
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!
The Rawtarian
May 16, 2013
Permalink
Thanks Sandrine, you are right! That link was broken. Fixed now!
Pages
Leave a comment