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

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

My Recipe Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments and Reviews

All

15 votes
+
Vote up!
-
Vote down!

No this will not work in an oven.

Instead of flax you could try chia seeds as binder

14 votes
+
Vote up!
-
Vote down!

These corn chips have started a new tradition for us- Sunday night is now nacho night!
I love that I can pop these in Saturday evening and know by Sunday supper time they'll be nice and crispy. I serve with fresh salsa and guac and last week I made your sour cream too :o) My husband LOVES them and they feel like treat food. A great way to end the weekend.

Corn is not in season here yet so I've had to use frozen corn, it makes the mix a little liquidy which may be why I prefer to dehydrate them about 24 hours. I also sprinkle fake Parmesan (same as the one i mentioned in my comment on the muchroom soup) on them once they are on the tray for sort of a cheesy-Dorito like finish.

One more thing, that were much yellow-er and more corn chip like the week I made a point to use golden flaxseed meal vs regular.

18 votes
+
Vote up!
-
Vote down!

Awesome tips Sarah. And how awesome are you to organize a nacho night??? You sound mega organized. Love it! #jealous

15 votes
+
Vote up!
-
Vote down!

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?

18 votes
+
Vote up!
-
Vote down!

HAven't tried it myself. If you do try let me know how it turns out please, ty!

20 votes
+
Vote up!
-
Vote down!

Any suggestions for efficiently making those awesome round-shaped chips?

13 votes
+
Vote up!
-
Vote down!

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

16 votes
+
Vote up!
-
Vote down!

What do you think of freezing the completed chips? Would that destroy enzymes. Thanks!

17 votes
+
Vote up!
-
Vote down!

Fresh is best but freezing is fine in general.

I don't think freezing these chips would turn out very well though.

17 votes
+
Vote up!
-
Vote down!

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

16 votes
+
Vote up!
-
Vote down!

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?

14 votes
+
Vote up!
-
Vote down!

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

17 votes
+
Vote up!
-
Vote down!

Great idea, Angie. I look forward to trying it. :)

16 votes
+
Vote up!
-
Vote down!

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.

17 votes
+
Vote up!
-
Vote down!

Wouldn't that be nice??? I would love to have my very own raw chef--and housecleaner while I'm at it!!! Lol

16 votes
+
Vote up!
-
Vote down!

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~!

16 votes
+
Vote up!
-
Vote down!

See Mark's comment below :)

16 votes
+
Vote up!
-
Vote down!

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

16 votes
+
Vote up!
-
Vote down!

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.

17 votes
+
Vote up!
-
Vote down!

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

17 votes
+
Vote up!
-
Vote down!

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!

17 votes
+
Vote up!
-
Vote down!

Store bought frozen vegetables have all been blanched and are not raw:( so be aware of that. I made tried to make raw corn chips recently and found that out the hard way. I could taste and smell that the corn was cooked so I looked it up.

17 votes
+
Vote up!
-
Vote down!

I miss tortilla chips -- looking forward to trying your recipe!

15 votes
+
Vote up!
-
Vote down!

Let us know if you like it, Susan.

17 votes
+
Vote up!
-
Vote down!

I love making my own raw corn chips/tortillas because they actually taste like corn! Yummy!

Leave a Comment or Review