Recipe Directions

1. In a high-speed blender, combine all ingredients except for the chia seeds. Blend on high until a smooth consistency is reached.

2. Once blended, add chia seeds by hand.

3. Spread mixture evenly on two nonstick dehydrator sheets.

4. Using a pizza cutter, cut a square pattern and then a diagonal through each square. Or, wait until mixture is somewhat pliable and cut using scissors.

5. Let dehydrate at 105 for 6-8 hours, then flip to mesh D sheets. Continue dehydrating until crispy, about 12-24 hours.

Rawxy's Thoughts

By Rawxy

A spin on the traditional raw tortilla chip. 

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Fabrizio's Review

Radish Tortilla Chips
4 out of 5

This worked out really nice. It was super crispy, but not brittle.

Tasty stuff. I think I used too much tomato in mine, but the radish really balances out the over sweetness of the corn that I found was common in a lot of corn chip type recipes.

The colour is also pretty cool.

Will make this again!

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