Corn Chips & Guacamole

by Susan on February 6, 2009

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.

Guacamole

  • 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!

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{ 36 comments… read them below or add one }

Lauren February 6, 2009 at 8:20 am

Wow! I love guacamole!! Thanks for the recipe..yum!

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Studentoflife February 6, 2009 at 9:40 am

Thanks, for the great new recipe. We make guacamole all the time (with Tabasco sauce), but chips have always been a problem- not healthy. Now we have a healthy alternative!

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debbiedoesraw February 10, 2009 at 5:44 pm

Hey there, do you use frozen corn? Matthew Kenny says it works best, that is what I used. Yours look really nice, mine are a bit chunky looking!
I did add bell pepper and a bit of red onion. I think getting the batter super smooth and spreading it very thinly are the keys!
deb

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debbiedoesraw February 10, 2009 at 5:45 pm

I also love that there is no flax!!!!
I use almond meal in mine, maybe that’s the chunky part?
deb

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Jon Griffin February 23, 2009 at 8:15 pm

Susan,
I am a Guacamole Fiend.
thanks for the recipe. One can try using a small
Thai bird’s-eye chili – but VERY hot so caution!
jg

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Molly December 4, 2009 at 11:53 am

Oh yes! Crunchy salty chips!! That’s my worst craving! Thank you! Thank you! Thank you!

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Nanna December 9, 2009 at 8:42 pm

I love that there’s no flax in it too! YAY! Just found your site tonight, snowed in during Iowa’s first blizzard of the year, and dying to try several recipes!

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Rennae January 17, 2010 at 6:40 pm

Why do they not like Flax?

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Susan January 17, 2010 at 6:45 pm

Every one is different. Flax does not work for some people.

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Dina January 30, 2010 at 6:07 pm

Hello everyone,
I usually add to this 2-3 tablespoons spirulina and it is WOW!!

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Sarah January 31, 2010 at 7:36 pm

Susan, I am hoping you can help me! I’ve been trying to successfully make raw corn chips in my dehydrator and can’t figure out what I’m doing wrong. I’ve followed your recipe for spicy corn chips with corn/red pepper, etc. and also a recipe from another raw site that incorporates flax. After a whole 24 hrs in the dehydrator they just won’t crisp up?! Do they just need more time? Am I spreading them to thick, or too thin? How thick should the spread be prior to dehydrating? Anyway, I always end up with more of a chewy, thin, flat-bread or tortilla-like food. Corn chips are something I love and eat a lot of, so it’s been a primary focus for me to replace with a healthy raw version. Advice?

Thanks,
Sarah (aka frustrated!)
:)

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Susan January 31, 2010 at 9:39 pm

If you are trying to get the same consistency as the chips in a bag, that just isn’t going to happen. You should have chips that are a little crisp but yes, they will still be a little chewy. I spread this batter thin…that might be part of the problem? Have you ever checked the temps in your dehydrator? What temp are you dehydrating at?

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Susan February 10, 2010 at 8:50 am

I am changing my response to this. I actually made them last night and they came out very crispy. I am wondering if you have checked the temp of your dehydrator? Also, they should be spread only about 1/4″ thick. They are quite thin when done.

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Raw Roy October 5, 2014 at 10:36 pm

When I first started using my excalibur hydrator…mine did the same thing and my problem turned out to be that I had the dehydrator pushed up all the way to the wall and blocked the air. The back sucks air in so it needs to be away from the wall. I’m not sure if this is the same problem but hoping this might help others just in case.

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Stacy March 20, 2010 at 9:19 pm

Yummmm, these look delicious! Did you use raw corn or frozen corn, and if you used frozen corn, did you thaw it first?
Thanks! Stacy

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Susan March 20, 2010 at 10:05 pm

Frozen corn…thawed.

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Mayra March 25, 2010 at 11:32 am

Hi Susan,

I asked this question before. What can I do if I do not have a dehydrator. Is there another method to dehydrate and make all these wonderful recipes????? Please????

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Diane May 24, 2010 at 10:52 pm

I would think if you used your oven on the lowest temp about 118 degrees F would be enough to effectively dry these chips but make sure you flip them after 12 hours on one side. Hope this helps.

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Susan May 25, 2010 at 6:09 am

To remain raw, the temp has to stay under 116. If you don’t mind if it isn’t raw, then use your over. I have no idea what the times would be.

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Maya June 3, 2010 at 6:06 pm

Just as a side note about corn. Most corn that is grown now is genetically modified. Make sure you choose organic or locally grown.

Some literature about GMO here:
http://www.nongmoshoppingguide.com/SG/Home/index.cfm

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OSG June 21, 2011 at 6:31 pm

Hi, I’ve got these in my dehydrator now and they don’t look anything like your photo :) Firstly mine are chunky looking, even though I put them in the food processor for ages. Should I use my Blendtec next time? I also had difficulty spreading the mixture out thinly, as it would just create holes here and there. Scoring was impossible too. I’m using fresh sweet corn and have followed the recipe exactly. I don’t mind that they’re not like your photo, but I would prefer it if they were as my children are impossibly fussy and homemade corn chips must look like store bought ones, if my kids are going to eat them (sigh!)

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LeeRaw August 27, 2011 at 6:42 am

We tried these out. Turned out fantastic, tasted great – thanks!

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Cammie September 22, 2011 at 4:31 pm

SOLD!!!! I’m ordering a dehydrator Today! Thank you soo soo much!
Mua!

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Dee October 18, 2011 at 8:11 am

I made these and I found them to be….well let’s just say it doesn’t satisfy my craving for chips..it came out crispy but rubbery when I chew them..onion flavor much too strong and not enough spices..also the sweet taste of the corn (frozen) was too sweet..I will try again with green onions, more salt, garlic and maybe some flax seeds to make it more crunchy and not rubbery..

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Susan October 18, 2011 at 8:17 am

A dehydrated chip will never have the same texture as a fried, processed chip. That said, mine get quite crisp. You may have needed more time in the dehydrator.

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Kenda Browne November 2, 2011 at 9:20 pm

I’m looking forward to trying this recipe for the chips as soon as my dehydrator arrives. Thanks!

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Terry December 13, 2011 at 4:33 pm

These are the best Raw Crunchy Corn Chips ever! I did modify the recipe, instead of the onion I used organic onion powder (found @ Whole Foods in the bulk section) Spread the corn mixture about 1/4 inch thick, I also lightly sprinkled Raw Himalayan Salt on-top. Lightly scored into triangles, dehydrate @ 115 for 4hrs, turn over, then dehydrate for another 16 hrs.

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Melsa Muse January 15, 2012 at 10:47 pm

These look absoloutely divine. I might sound silly with this… but what is a teleflex sheet? I am from Australia… is this like a baking paper alternative?

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crystal January 31, 2012 at 2:12 am

Frozen corn is not raw, it has been heated before packaging.

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Susan January 31, 2012 at 7:57 am

Actually, Frozen corn is raw. They do not heat anymore. They flash freeze on location. Freezing does not affect the raw status. Canned corn is not raw. It is heated.

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Ann February 13, 2012 at 2:25 pm

I made these chips and I’m not a big fan of the texture. They are very chewy even after many hours of dehydrating. I love the taste though. I’ll keep searching for a recipe that crisps up. Thank you for your recipes though!

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Pat Newson March 21, 2012 at 11:56 am

I am very excited to discover your site. Recipes look innovative & lucious – & the photography is superlative.

I made the corn crackers – 3 ingredients! Amazingly simple. I had to fight with myself over adding some soaked or groningen flaxseeds – what would hold these together – but I finally reasoned that I would not really test your recipe unless I followed it. Wow! They turned out crispy & sweet! Fabulous! & that they are so simple & fast – a real incentive to make them. Thank you for this site, Susan.

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Brooke March 25, 2012 at 12:58 pm

Hi Susan,
I am just starting to incorporate more raw food into my diet to enhance absorbed nutrition. I made these chips last night adding flax and a squeeze of lime juice because I love lime corn chips. I tasted the batter before smoothing it out and it tasted like a yummy corn chowder. They turned out light and crispy and extreamly delicious! My nine year old said they tasted like French Onion Sunchips. Thank you for your creative recipes!

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Rochelle March 25, 2012 at 11:58 pm

When I make my corn chips I drop them by a tablespoon and than flatten each spoon full they always come out cripsy

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Sheila April 25, 2012 at 12:07 pm

I don’t have a dehydrator as of yet, but even drying these in a regular oven on the lowest temp would certainly be better than “chips in a bag.” I’m going to try this recipe even though it won’t be considered raw. I hope to purchase a dehydrator soon–just trying to figure out there I’m going to store all of my new gadgets :-/…….10-cup food processor, vitamix, juicer, dehydrator??

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bella February 16, 2013 at 8:58 pm

Looks delish. I love guacamole. However, 95 percent of corn is genetically modified which is not healthy. I’m experimenting with perfecting a raw crunchy suitable substitute. I also sometimes add a little raw hemp protein powder to my guacamole to make it even more nutritional. Love your recipe ideas..helps keep me going when I lack inspiration.

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