These Raw Corn Chips are an easy and healthy recipe made with only 4 clean, real food ingredients. They're the perfect homemade plant-based snack made in a dehydrator, contain no oil, and can be customized with your favorite flavors!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Oil-Free | Nut-Free | Soy-Free | No-Bake }
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.
Before placing them in the dehydrator, you can lightly sprinkle some Himalayan pink salt over the top of the mixture.
Dehydrate at 105 degrees for approximately 18-24 hours, or until crispy, flipping them over about midway through and transferring them to a mesh tray to continue dehydrating.
Cut or break into triangle shapes and serve.
Store in an air-tight BPA-free container until ready to serve - exposure to moisture in the air will make them soft and lose their crispiness.
Notes
Dehydrator Tip #1: 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. In addition, make sure the mixture isn't thicker in the center or it won't crisp properly. I like to use an offset spatula to do this and it works great!Dehydrator Tip #2: When you flip the chips over halfway through the dehydrating process, you will need to transfer them from the Paraflexx liner to a mesh tray. They should be able to hold their shape after about 4-6 hours. Simply peel them off the Paraflexx liner and place the chip mixture directly onto a mesh tray.Dehydrator Tip#3: There are two options for shaping the chips:
Scoring: If you want to break the chips into even pieces later, don't forget to score them (a simple pizza cutter works great!). The best time for scoring the chips is after they have been in the dehydrator for about 4-6 hours.
Breaking By Hand: Another option is to just break them into chip size pieces by hand once they're finished dehydrating, which will give you random-size pieces.
Ground Flax Seeds: Make sure they are fresh - using old or rancid flax seeds will give the chips a bitter taste. 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.Corn: You can use either organic fresh corn, frozen corn kernels or organic corn kernels in a BPA-free can, either will work fine.Himalayan Pink Salt: This is my salt of preference, however, you can always substitute with sea salt.Serving Size: This recipe will make approximately (30) chips. Nutritional information is for (8) chips which is (1) serving.