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).