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December 6, 2010

Purple Corn Chips

I bought purple corn just to make these. Well, look how pretty they are!. I mixed some yellow corn into the batter or they would have been even brighter. W, my professional taster said these are the B E S T corn chips I've made so far. Woohoo!



Purple Corn Chips
2  cups purple corn, soaked 
1  cup yellow corn, fresh (or frozen corn, defrosted)
1/2  cup ground flax seed (golden)- (measurement, after ground)
1/2  red (or orange) bell pepper
1/4  habanero pepper, seeded and minced, (depending on preference)
3 Tbsp hemp seeds
2 Tbsp lime juice
1/2  tsp  Himalayan pink salt (or sea salt)
1 tsp cumin
1 scallion (optional)
1/4  tsp chili powder, or to taste or dash of cayenne to taste
1/4  cup purple corn soak water (more or less as needed).
2 Tbsp sesame seeds
 

Purple Corn  
Rinse, drain and then soak the kernels.  I put 4 oz. of kernels in each 32 oz jar of water - (using 2 jars for 8 oz of corn). Soak overnight. Purple corn is loaded with antioxidants. SAVE the water and refrigerate for smoothies or drinking.

 Drain and SAVE the purple corn water. (set aside 1/2 cup to be used in the chip recipe). Rinse the kernels, return to jars, add fresh water, and soak again overnight.  (Be sure to save this water for drinking)












 Using a food processor, mix corn until well ground.

Add yellow corn and mix well.

Add remaining ingredients, except water and sesame seeds, and process.

Use spatula to scrape from sides of bowl and add purple water as needed to achieve a creamy texture. Add sesame seed and mix in by hand.

Spread onto trays no more than 1/8" thick - using an offset spatula makes
this much easier. This is the most difficult part of the recipe. Take your time. Repeatedly dip spatula into a glass of water to help spread the dough.



Dehydrate at 110 degrees for 2 hours. Flip the sheets over onto mesh sheets , removing the liners. (If it's still sticking, dehydrate another hour and try again).

With a dull knife, score the chips into triangles. (start with an X
across the entire sheet, then a cross over that. You will then have 4
squares of triangles- score each of the 4 squares to  double the triangles
and give you nice chip sized pieces. Or, you can dehydrate completely and break into uneven chips. Sprinkle with sea salt.

Dehydrate at 110 degrees for an additional 12 -18 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, make a little bit
thicker and don't dehydrate as long. Remove when it's still pliable.


























8 comments :

silvergirl said...

I have purple corn powder, think i could sub the purple corn for yellow corn but add the powder?

Barbara said...

@silvergirl, I originally made this recipe with yellow corn, so I'm sure you could do that. If anything, you may have to use a little more water to compensate for the dry powder, and I'm not sure if the texture will be as grainy - but you could add more flax or sesame seeds, or not process as finely. I'd certainly give it a try. Let us know how it turns out...take pics!!

debinz said...

Yum I'm going to make some of these, yours look beautiful!! I've never bought purple corn, will need to hunt some down.

Rawfully Tempting said...

They are pretty y ummy, debinz. I got mine on line here:
http://jrox.therawfoodworld.com/jrox.php?id=1005&jxURL=

Let me know if you do make them and how they came out..Love to hear what modifications people make.

Thanks for commenting!

bitt said...

So pretty! I want to find some purple corn now. Good work!

Rawfully Tempting said...

Thanks Bitt..click on the PURPLE CORN LINK....that's where I got it.

cibo matto said...

thanks so much for this perfect recipe! i have been meaning to try it for YEARS and i finally have! and with success!
^_^

Barbara Shevkun said...

Wonderful Cibo Matto..so glad the recipe worked well for you! Thanks for taking the time to let us know too!

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