Recipe 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.  

Recipe Photos

Nutrition Facts

Nutritional score: 73 out of 100
  • 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.

Amounts per 149 g (5 oz) suggested serving

NameAmount% Daily
Calories 271 11 %
Protein 9 g 17 %
Fat 17 g 21 %
Carbohydrates 27 g 8 %
Dietary Fiber 7 g 21 %
Sugars 8 g
Calcium 47 mg 5 %
Iron 2.8 mg 22 %
Sodium 407 mg 18 %
Source: USDA, The Rawtarian

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Comments and Reviews

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18 votes
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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.

16 votes
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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.

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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?

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

18 votes
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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!

15 votes
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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?

15 votes
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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 :)

17 votes
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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?

18 votes
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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!

17 votes
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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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