Your whole food, plant-based life.

Raw Food Recipe – Kale Corn Chips w Chunky Guac

When I was at the farmer’s market last week, I stumbled upon a grocery reseller who had tons of avocados for an amazingly low price. No…definitely not grown in Minnesota, but a great deal, none the less. I bought a bag and brought them home…dreaming of raw corn chips and guacamole. Well, it just so happens, that I also found some huge bunches of kale that were grown here, just picked and also at a price I couldn’t refuse. I love kale chips. I love corn chips. It didn’t take much to figure out that there were some corn kale chips in my future!



Combined with a fast to assemble, chunky guacamole, this is a perfect dish for snacking, entertaining, or even a meal! The kale gives the corn chips an additional nutritional punch. Coarse chopping the avocado and tossing it together with the tomato, onion, a little lime juice and some salt and pepper, the guacamole comes together fast.


Corn Kale Chips with Chunky Guacamole

Corn Kale Chips

  • 4 cups fresh or frozen corn, separated
  • 2¬† packed cups kale, chopped
  • 1 clove garlic1
  • 1/2 lime, juice from
  • 1/2 cup ground flax
  • pinch Himalayan Salt
  1. Place 2 cups of corn, garlic, and lime juice  in food processor. Puree. Remove to large bowl.
  2. Place remaining 2 cups of corn in food processor and process until pureed. Add kale. Pulse until chopped fine and well combined. You may have to scrape down the sides of the processor a few times.
  3. Add corn kale mix to corn mix in large bowl. Stir to combine.
  4. Add ground flax and salt. Mix well.
  5. Spread 1/4 inch thick on non-stick dehydrator sheets and score. Dehydrate at 145 for 45 minutes. Turn down temperature to 115 and dehydrate until dry and crisp, approx 12 hours. You will want to flip them half way through the dehydration and move to a screen.

Chunky Guacamole

  • 2-3 avocados, cubed
  • 2 tomatoes, cubed
  • 1/2 onion, chopped
  • 1 lime, juice from
  • Himalayan sea salt and pepper to taste
  1. Toss everything together in a bowl, stir to mix and serve!
Share Via
Share on Pinterest
Share with your friends



  1. Christina wrote on November 6, 2015

    Can we make crackers without flax seed? What can be substitute in place of Flax seed?

    • Susan wrote on November 6, 2015

      Hi, Christina, Yes, you can substitute the flax seeds with chia seeds. The amount will change, you will probably need less chia. If you get golden flax that is fresh, the taste is great. It’s the brown flax and rancid flax that tastes bitter. If you are allergic, of course that is a different story. Cheers!

  2. melissa wrote on August 6, 2014

    How do you think it would taste to add nutritional yeast? Maybe kind of like a healthy Dorito? I didn’t have kale, but added a red pepper instead….I’m excited to see how that turns out…Also, how do you think it would taste to add a white or some green onions?

    • Susan wrote on August 7, 2014

      I would go ahead and try it. Couldn’t hurt… Cheers!

  3. Irene wrote on July 3, 2014

    should I “cook” the corn first or put raw (straight off the cob) in the processor?

    • Susan wrote on July 5, 2014

      No cooking of the corn here! Cheers!

  4. RL wrote on May 20, 2014

    Update to the spinach version of this recipe… delicious. I substituted the same amount of spinach for kale in the recipe.

  5. RL wrote on May 19, 2014

    I made these. They were so very tasty. I made a couple of salsas (pico de gallo, and cucumber & mango salsa) and guacamole, and these chips were good with all of them.

    But now I would like to make changes and explore the possibilities of the basic recipe, like I always do. I am thinking of changing the recipe from kale to spinach. What are your thoughts on that change?

    (P.S. – About to do a batch to find out how it will turn out. I will update you.)

  6. kris wrote on January 17, 2014

    I only have the round dehydrator, can you use that and baking paper?

  7. Anna wrote on October 7, 2013

    Thank you, Susan, for the great recipe! Made mine yesterday together with cheesy kale chips & both are so yummy!

  8. Christina wrote on July 27, 2012

    Hi, just a question, I don’t have a dehydrator, what is the alternative?

  9. myname wrote on April 24, 2012

    i just bought organic NO GMO corn which is hard to find…have only small amount so considering between corn kale chips and corn chips from guacamole recipe … susan, which one would you recommend to try first? thank you very much for your advice!

  10. heidi wrote on January 27, 2012

    I know they wouldn’t be raw, but could you bake them low heat if you don’t have a dehydrator?

    • Susan wrote on January 27, 2012

      The problem with baking vs dehydrating is that dehydrators move a ton of air. So, I would not be sure what the consistency would be. Cheers!


Post a Comment