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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Wow! I love guacamole!! Thanks for the recipe..yum!
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!
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
I also love that there is no flax!!!!
I use almond meal in mine, maybe that’s the chunky part?
deb
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
Oh yes! Crunchy salty chips!! That’s my worst craving! Thank you! Thank you! Thank you!
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!
Why do they not like Flax?
Every one is different. Flax does not work for some people.
Hello everyone,
I usually add to this 2-3 tablespoons spirulina and it is WOW!!
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!)
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?
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.
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
Frozen corn…thawed.
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????
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.
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.
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