Spicy Corn Chips

by Susan on February 14, 2009

In the winter, to make my raw food recipes, I do a lot more dehydrating than I do in the summer. It seems that I have my Excalibur dehydrator going all the time! It is serving dual purposes, though. I need the heat for the rejuvalac and also for sprouting. It is cold here in the winter and I let the temperature drop very low at night. Not a great environment for sprouts or anything that requires a warm place to do its thing. But, when the dehydrator is going, the prefect environment is created.

Avocados and peppers were on sale the other day and I was inspired. I love regular corn chips but I wanted to try to make something with a little more zest. The addition of lime and cayenne really give these chips a kick! Great flavor! Be careful, they are addictive.

For more raw food snack recipes, click here: Raw Food Snacks

Spicy Corn Chips

  • 6 C.  Frozen Corn
  • 1 Red Pepper
  • Juice from 2 limes
  • 2 t. Cayenne
  • 1 t. Paprika
  • pinch of celtic sea salt

Guacamole

Blend all ingredients in food processor. Spread on non-stick sheet on top of mesh sheet at least 1/4″ thick as these will really dehydrate down. Score into the shape you desire. Dehydrate 10 hours, pull off of the non-stick sheet and dry until very dry. Place right side up as chips will curl if you flip them.

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{ 14 comments… read them below or add one }

Bob Williamson February 14, 2009 at 7:59 pm

This is so cool and looks so good – The question must be how to get people to the site and push this to where it should be @ No 1 Susan!

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Eva February 15, 2009 at 1:16 pm

Hi Susan,
wow these corn chips look awesome. I love frozen corn (I actually eat the kernels frozen – I have done this since I was little hehe). I will have to try these, definitely. Yum!!!
Thanks for your lovely email as well.

Great picture as always

Best wishes
Eva

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VeganForLife February 24, 2009 at 5:35 pm

Going to make this soon. Hope they turn out looking like this :-)The picture is outstanding yummy. I need to get a dehydrator I have been using my oven . Peace

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Sally March 1, 2009 at 10:56 am

I’m new to using a dehydrator. What is a mesh sheet?

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AJ September 30, 2009 at 4:25 pm

Hello!
Wow, these look awesome!
Just 2 questions, if you don’t mind :)
– could I use fresh corn instead of frozen, and would it give the same texture and would I use the same amount (6cups)?
– around how many chips does this recipe make?

Thanks a bunch!!
Love your website! :D

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ben January 4, 2011 at 2:33 pm

How many sheets does this recipe make? I’ve got a lot of frozen organic corn on hand, & am going to make these soon.

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Susan January 28, 2011 at 12:14 am

Probably 1 and a half sheets.

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ben January 7, 2011 at 10:55 am

Great recipe as usual, Susan. So much better than the typical raw chips which have a lot of flax and are weighed down by it. Being a huge admirer of Hinduism & its science of health, Ayurveda, I’m trying to work in raw ginger & turmeric as much as possible–I used both in the chip recipe, and it was amazing. Thank you for sharing your gifts so generously with us.

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Paul January 27, 2011 at 9:00 pm

Although I have not tried using red bell pepper like your recipe calls for, how do you get yours to be 1/4″ thick? My challenge with raw corn chips is the batter always comes out too watery. Perhaps it’s the type of corn I’m using??

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Susan January 28, 2011 at 12:14 am

Have you tried this recipe?

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ben February 9, 2011 at 10:43 am

Susan, have you tried raw quinoa & amaranth in your recipes? Both are seeds–not grain. I’d love to find ways of using them, & thought I’d plant a seed in your head.

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Gloria June 8, 2011 at 9:53 pm

My daughter makes these spicy corn chips and they are fabulous! They have great flavor and are very crispy crunchy! I have a hard time not eating them all at once!

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millie December 15, 2011 at 3:45 pm

hi susan, i would love to try this recipe as i have recently acquired an excalibur. i tried to make corn crackers using flax seeds and fresh corn kernels but the chips tasted terribly bitter. do you know what might have gone wrong? thanks!

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Susan December 15, 2011 at 4:10 pm

Millie…your flax might have been rancid. The chips should never have a bitter taste. You also might want to use golden flax.

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