One of my favorite raw food recipes for an after work treat has always been chips and guacamole. Trying to be healthier, I switched to blue corn chips with flax. Maybe a little healthier than some of the others, but still full of salt, with the nutrients baked right out of them. More empty calories. So, the challenge was to create a raw food recipe for chips that worked with my chunky guacamole and satisfied my salty, crunchy tooth. The answer to the challenge is raw corn chips!
Raw Corn Chips
- 3 C Corn
- 1/4 Onion
- 1/2 T paprika
- 1/2 t. cayenne
- a pinch or two of Celtic Sea Salt
Place all ingredients in a food processor and blend until smooth. Spread on a teleflex sheet on dehydrator tray. Score the mixture before you start to dehydrate. Dehydrate 12 hours, flip and dehydrate until fully dry and crisp. Break apart at score lines. Makes one sheet. This recipe can easily be doubled.
- 2 avocados, mashed
- 1 medium purple onion, diced
- 1 tomato, diced
- Juice from 1 lime
- 1/2 small, finely diced hot pepper
- Pinch of Celtic Sea Salt
Mix ingredients together. This makes a very chunky guacamole, which I like. Enjoy with the corn chips!