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
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 }
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!
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
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
I’m new to using a dehydrator. What is a mesh sheet?
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!
How many sheets does this recipe make? I’ve got a lot of frozen organic corn on hand, & am going to make these soon.
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.
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??
Have you tried this recipe?
Probably 1 and a half sheets.
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.
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!
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!
Millie…your flax might have been rancid. The chips should never have a bitter taste. You also might want to use golden flax.