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.
These are so very easy to make with a Vitamix and dehydrator – the hardest part was waiting for them to dehydrate and get crispy.
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 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
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
This healthier snack recipe is made with clean, real food ingredients and is raw, vegan, gluten-free, dairy-free and egg-free.
Want more healthy, clean eating snack recipes? Check out Vegan Cheesy Baked Kale Chips, Lemon Dill Kale Chips, Raw Vegan Carrot and Flax Crackers or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating snack and side dish 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.
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.
Tip #3: You can use either organic frozen corn kernels or organic corn kernels in a BPA-free can, either will work fine.
Raw Vegan Corn Chips
Prep
Inactive
Total
Yield 1 - 2 servings
Raw / Vegan / Gluten-Free / Dairy-Free / Egg-Free
Ingredients
- 2 1/2 cups organic non-gmo corn
- 1/4 cup organic ground flax seeds
- 1/4 cup filtered/purified water
- 1/2 - 1 teaspoon Himalayan pink salt
Instructions
- Add all ingredients to a Vitamix and blend until well combined and has a thick pasty-type texture, using a tamper if needed. I used a Vitamix Professional Series 750 Model, starting at the lowest speed setting (1) and gradually moving up to the highest speed setting (10).
- Transfer the mixture to a Paraflexx drying sheet and spread it evenly, not too thick or too thin.
- Dehydrate at 105 degrees for approximately 18-24 hours, or until crispy, flipping them over about midway through.
- Cut into triangle shapes and serve.
- Store in an air-tight BPA-free container.
- Enjoy!
Notes
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The recipe and photographs for "Raw Vegan Corn Chips" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
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HEllo,
Thank you very much for this great recipe. My question is do you use the raw corn or you boil it first.
Thank you very much.
Rand
Xoxo
Hi there Rand! Since this is a “raw” recipe and you would be using a dehydrator, it would be best to use un-boiled corn. I’ve used both organic frozen corn kernels, as well as, organic canned corn kernels and both worked fine.
Thanks for the question and I hope that helps. Hope you enjoy the recipe 🙂
Is there any way to make these without a dehydrator? Can they be baked?
Hi there Sharon! I’ve had success making kale chips and apple chips in the oven in lieu of my dehydrator with no problems so I’m assuming it would work the same, but don’t know for sure. I haven’t attempted to make these without a dehydrator, but you could try to make them in the oven. The dehydrator removes the moisture from the mixture which is how they turn out crunchy. So if you try them in the oven, I would use the lowest setting possible and keep checking on them every 30 minutes or so and flipping them over each time to make sure they bake evenly. I’m not sure exactly how long it will take, but it will probably be a couple of hours.
Thanks for the question and I hope you are able to make them 🙂
Does this recipe works in the oven as well? Would you know the time and temperature if does? Thank you
Hi there Viviane! I’ve never tried to make this in the oven, but if you want to give it a try, I would put it on the very lowest heat and just keep an eye on them to make sure they don’t burn. One of the things a dehydrator does is remove the liquid (or dehydrate) the foods so that’s what turns the liquid mixture in this recipe into a crunchy/crispy chip.
I’m not sure what would happen in the oven since it doesn’t really remove the moisture/liquid like a dehydrator, but might come close on low, low heat? I’m sorry I don’t know the answer but I would give it try! 🙂
Just whipped this up, in the dehydrator now 🙂 Looking forward to seeing how it turns out.
Hi there Tamara! Thanks for trying out the recipe and I hope you enjoy it 🙂
YES!!! Thanks for this. I can’t wait to try it..
Hi there Helyn! Hope you enjoy them…they are really easy to make! 🙂
Hi! I don’t have a dehydrator, do you think it would work to make these in an oven at its lowest temperature? 🙂
Hi there Sarah! I haven’t tried that before, but if I did, I would put it at the very lowest temperature like you suggested and keep a close eye on them.
The dehydrator removes all the moisture from them and that’s what makes them crunchy so you’d have to watch them in the oven to make sure they get crispy but without burning. And you might have to leave them in there for a good while.
Thanks for the questions and I hope you get them to work in the oven so you can taste them because they are really good and so much better than store-bought chips 🙂
Hi, I made this recipe and love it! I used organic frozen kernels and let the bag thaw out in the fridge for 2 days. I used Chia seeds instead of flax and added a bit more salt and the juice of a lime. I love them and will definitely be making more!!
Hi there Diane! I’m so excited to hear you liked the chips and I ~really~ love the changes you made like the chia seeds and lime juice…yum!!
Thanks so much for trying out the recipe and for taking the time to let me know you enjoyed it…I really appreciate it 😉
I am a snacker and love chips and salty foods over sweets which is not so great. I went in search of a healthier option to satisfy my craving and found it! I made a batch of these earlier this week (unfortunately did not have fresh corn so I used defrosted frozen corn)and they are amazing! I have a second batch in my dehydrator right now (used garlic salt on the second batch instead of regular salt…mmmm) Going to the store tomorrow to buy mass quantities of corn on the cob tomorrow so I can fill my dehydrator sheets up with these!
Hi there Morgan! I’m so glad to hear you enjoyed them! Some other variations I’ve made (but haven’t posted yet) are adding jalapenos (yum!), chili powder, chipotle powder…really whatever you feel like to spice them up.
And you’re right…these are the ultimate guilty-free snack!
Thanks so much for trying out the recipe and for taking the time to let me know you like it 😉
Hi,
what if you don’t have a vitamix?
Hi Simone! I haven’t tried either of these, but you could try to make it in a regular blender or even a food processor.
You would need to be able to blend the corn kernels to a puree-type consistency. You might have better luck if you use canned corn instead of frozen since it would be softer.
I hope it works…if you try it out, be sure to let me know 🙂