Your whole food, plant-based life.

Corn Chips & Guacamole

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!



Corn Chips and Guacamole

Raw Corn Chips

  • 3 cups corn
  • 1/4 onion
  • 1/2 tablespoon paprika
  • 1/2 teaspoon cayenne
  • a pinch or two of celtic sea salt
  1. Place all ingredients in a food processor and blend until smooth.
  2. Spread on a teflex sheet on dehydrator tray. Score the mixture before you start to dehydrate.
  3. Dehydrate 12 hours, flip and dehydrate until fully dry and crisp. Break apart at score lines. Makes one sheet.


  • 2 avocados, mashed
  • 1 medium purple onion, diced
  • 1 tomato, diced
  • 1 lime, juice from
  • 1/2 small hot pepper, finely diced
  • pinch of celtic sea salt
  1. Mix ingredients together. This makes a very chunky guacamole, which I like. Enjoy with the corn chips!
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  1. bella wrote on February 16, 2013

    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.

  2. Sheila wrote on April 25, 2012

    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??

  3. Rochelle wrote on March 25, 2012

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

  4. Brooke wrote on March 25, 2012

    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!

  5. Pat Newson wrote on March 21, 2012

    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.

  6. Ann wrote on February 13, 2012

    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!

  7. crystal wrote on January 31, 2012

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

    • Susan wrote on January 31, 2012

      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.

  8. Melsa Muse wrote on January 15, 2012

    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?

  9. Terry wrote on December 13, 2011

    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.

  10. Kenda Browne wrote on November 2, 2011

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


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