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December 9, 2010

Raw Corn Chips/Taco Shells

These are great corn chips and on the mild side. Add  some fresh hot pepper or increase the hot chili powder to spice 'em up. I like them this way for nachos, as not to overpower the flavors of the other dishes.

These can be baked in a low temperature oven with the door open, but I've never tried it, and it's not very economical. I do love having a dehydrator for treats like this.

Corn Chips/Taco Shells
4 -5 cups raw organic corn (fresh or frozen), thawed
3/4 cup ground golden flax seed
1 yellow or orange bell pepper, roughly chopped 
2 Tablespoons hemp seeds (optional - will give grainier effect)
2 1/2 Tablespoons almond flour (or pulp)
2 Tablespoons onion, chopped
2 Tablespoons lime juice
1 Tablespoon olive oil
1/2 teaspoon Himalayan pink salt
1  teaspoon cumin
1/4  tsp chili powder, or to taste
1/8 teaspoon red (hot) chili powder (or cayenne - optional)
1/2 cup water (more or less as needed to blend)

Process corn, bell pepper, and onion in a food processor.

Add the remaining ingredients and blend until combined. Use an offset spatula to scrape from sides of bowl and add water as needed to achieve a creamy spreadable texture.

Spread the mixture onto lined dehydrator trays no more than 1/8" thick.

Recipe Without Hemp Seed - not as grainy
*Dehydrate at 110 degrees for 2 hours. Flip over onto mesh sheets. (place mesh sheet upside down on top of chips. Holding together, flip them both over. Remove mesh tray and slowly peel off non-stick sheet, leaving un-dehydrated side up.. Using a dull edged knife, score into triangle chips, or wait and break into chunks. Dehydrate for an additional 12 -24 hours or until crispy.

Serve with salsa, salads, dips or just munch on them as is. If you want a flexible tortilla wrap, use the same recipe, but don't dehydrate as long. Remove when it's still pliable. Yields: about 2 trays


iRaw said...

These look fantastic!

Barbara said...

Thanks iRaw. They are very different than store bought chips...even though they are dehydrated..and crispy..there is a chewiness to them, a richness!

By the way..I LOVE YOUR BLOG!!! You have some awesome recipes that I will be trying!

Tamar Spalter said...

After being thinking which corn cracker to prepare! This was the one!
The most amazing corn chips i had ever ate! Delicious!
I made one change: less processed so that my husband could have the texture of the corn and the last tray he add some black peruvian olives!
I am on a green juice fasting so i did not taste it - but for sure will be one of the first things i will prepare again after i am eating back! Thanks Barbara! you are such a great chef! Love and Gratitude, Marcia

kelli said...

yummy yummy!

Lynette said...

I’ve been dehydrating my corn chips for 42 hrs at 110 and they still aren’t crisp. Am I doing something wrong or is it my excalibur dehydrator? I bought it from kijiji. I followe this recipe:

Your recipe looks great, I'll have to try it. I just hope my dehydrator isn't a lemon!

Rawfully Tempting (Barbara) said...

Hi Lynette,
First of all, 4-5 c of flax meal seems like a LOT! Oiling the sheets? I'm not sure how they would dehydrate..the oil blocks the air from circulating around the mixture to allow it to dry, so to me it would make sense they did not dry, but the poster seems to have success with this, so I don't know.

I've never used oil to make chips - who needs the extra fat? I'm sorry the recipe you tried did not work out, but if they are not dry by now...something is wrong.

Try something simple in your soak some nuts over night and then put in dehydrator. It should only take a few hours for them to be dry.

Let me know how you make out and if you try my suggested recipe. I have a couple of other versions of corn chips here as well..check the drop down menu.

Good luck!

Anonymous said...

Hi there- I'm new to all of this and just bought an Excalibur- but am wondering what the point is of dehydrating something, and then rehydrating it again?? Could you please explain that for me? Thankyou

Rawfully Tempting - Barbara said...

Anonymous - I am not sure what you are asking. I am not in the habit of dehydrating and rehydrating...i guess it could be done for longer storage...for have extra summer could dehydrate them, store them and use them as needed. Or, you could dehydrate veggie pulp (leftover from juicing) and then add that to a soup...almost like raw bullion. I hope that helps. I'm not sure what your reference is..what in particular have you seen dehydrated and then redhyrated?

Rawfully Tempting - Barbara said...

Anonymous, also with nuts...brown skinned nuts should be soaked over it's nice to have them ready to use at any time. If you soak them, you have to eat them, or they will go rancid. But if you dehydrate them, and store in fridge, they will last and you have them ready whenever you need them.

Russell James - Weekday RAW Mini Course



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