Raw corn chip recipe
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
Raw corn chip recipe inspired by Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma Melngailis
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!
Images
Comments
Arenda
Jul 07, 2010
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I ended u here from Whimfield, interesting! Question; do you also drink raw milk?
The Rawtarian
Sep 25, 2010
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Nope!
lucy
Jan 09, 2012
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I. eat raw fish and meat. but I think raw milk is cruel
The Rawtarian
Jan 19, 2012
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I am not morally against eating meat, but that doesn't quite make sense!
Erika @ HH in LA
Jul 07, 2010
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I love making my own raw corn chips/tortillas because they actually taste like corn! Yummy!
The Rawtarian
Sep 25, 2010
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I feel exactly the same way! I love the simple taste of corn.
Susan
Sep 29, 2010
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I miss tortilla chips -- looking forward to trying your recipe!
The Rawtarian
Oct 02, 2010
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Let us know if you like it, Susan.
Sharon
Oct 17, 2010
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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
The Rawtarian
Oct 18, 2010
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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!
parisa
Nov 05, 2010
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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
Lily
Jan 12, 2011
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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.
Bethany
Apr 25, 2011
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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~!
The Rawtarian
May 15, 2011
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See Mark's comment below :)
Mark
May 10, 2011
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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.
The Rawtarian
May 15, 2011
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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
Angie
Jul 23, 2011
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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
The Rawtarian
Jul 24, 2011
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Great idea, Angie. I look forward to trying it. :)
Frannie
Aug 08, 2011
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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
The Rawtarian
Aug 08, 2011
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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?
Mel
Aug 08, 2011
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What do you think of freezing the completed chips? Would that destroy enzymes. Thanks!
The Rawtarian
Sep 18, 2011
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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.
Danette
Dec 01, 2011
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Any suggestions for efficiently making those awesome round-shaped chips?
The Rawtarian
Dec 01, 2011
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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
Amy
Feb 01, 2012
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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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