Today I have for you a basic vegan, Raw Corn Chip recipe, but just think of all the ways you could jazz these up!
I’m thinking lime and cilantro chips, jalapeno chips, chili chips, onion chips, garlic chips, cheezy chips.
I’ve made these with both fresh, organic corn and organic frozen corn and both worked fine.
The main thing is that you use organic, non-GMO corn to make these, since corn is one of the top 3 GMO crops and corn grain can contain up to 15 different pesticides.
Store-bought corn chips, in general, do not have a long list of evil ingredients, but unless you buy an organic brand, you are eating a bag full of GMO’s.
S.A.D. (Standard American Diet) Dorito’s Toasted Corn Tortilla Chips Ingredients:
Ingredients: Corn, Vegetable Oils (Corn Oil, Canola Oil, Sunflower Oil), Salt (source)
Again, you are getting GMO corn, GMO oils and refined salt.
When you make your own homemade chips, you can use organic ingredients and keep them raw by using a dehydrator.
Here are some healthy, clean eating, raw or vegan dip recipes to enjoy with your raw corn chips:
- Vegan Kale and Artichoke Dip
- Raw Spinach and Avocado Dip
- Raw Cilantro and Lime Salsa
- Raw Zucchini Hummus
- Raw Pineapple Guacamole
Or, you can check out my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dip and dressing recipes just like this one that you will love!
5 Fast Facts About Flax Seeds:*
- high in omega-3 essential fatty acids
- contains soluble and insoluble fiber
- super high in lignans
- provides anti-oxidant and anti-inflammatory benefits
- provides cardiovascular benefits
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
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Tip #1: One special tip to share is when you spread the mixture on the dehydrator tray, make sure it is not as thick as you would spread it for a cracker and not too thin (paper thin) – try to get something in between. If it’s too thick, it will take too long and will be like a cracker. If it’s too thin, they won’t be thick and sturdy enough to scoop up your favorite dip or salsa.
Tip #2: I like to use fresh ground flax seeds by grinding them myself when I’m ready to use them, so they are as fresh as possible. I use an inexpensive coffee grinder to grind mine.
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