Corn Chip Recipe - We Americans love snack food: crackers, chips, popcorn etc. Corn chips have been a snack food favorite of ours. We love to eat them alone or dip them into fresh salsa, guacamole or even bean dip.
Since getting really serious about taking charge of our health and eating the most nutrient dense food possible, we knew philosophically, that corn chips no longer fit with our healthy lifestyle. Still, we had a hard time kicking the corn chip habit. That is until we discovered that we could make corn chips even better and definitely more nutritious in our Excalibur Dehydrator.
This corn chip recipe was inspired by some chips our friend Sharon brought to us from a raw food restaurant in
St Augustine
called The Present Moment Café. These chips were absolutely out of this world. I just had to try recreating these chips from the list of ingredients my friend gave me. And if I don’t mind saying so, they are pretty close to the originals:
Healthy Corn Chip Recipe
3- 4 cups fresh or frozen corn (we prefer white corn)
½ cup ground golden flax seed - soaked
½-1 cup almond pulp
1 small or ½ large yellow bell pepper
1/3 to ½ cup sweet onion
¼ - ½ tsp Cumin
½ - 1 tsp Sea salt
(The original list of ingredients also included oregano)
Put all the ingredients in the blender (we use the VitaMix blender), and blend until all ingredients are pureed. Taste and adjust the flavors to your liking.
The corn chip recipe batter should look like a thick pancake batter. Spread the batter on Teflex sheets to about ¼ inch thick. Since they dehydrate, looks are deceiving. Don’t spread too thin or your chips will be like paper.
Using our Excalibur, we dehydrate the chips on high for 2 hours, then turn the Teflex sheet over onto another tray and peel the sheet off. If the chips are still very sticky or wet, turn them back over and dehydrate a while longer at 115 before turning them over.
Either way, after two hours on high, the temperature should be turned down to 115. Cook your chips to the desired consistency. For us it takes about 8 more hours.
Scoring our chips and crackers is still a challenge. Some recipes call for scoring lightly before the dehydration process begins. I have tried it that way with minimal success. I have also tried scoring them when I turn them over. Again, I have achieved minimal success with that method. I have also cut the finished chip/cracker with my kitchen shears after they are finished dehydrating. This works if the chips are still a bit leathery.
You can always dehydrate them more after you have cut them. Of course, if none of the above works, do what I often resort to, simply break up the chips by hand – no matter how they look, they taste great.
