Our Favorite Raw Recipes

Healthy Raw Corn Chip Recipe

by Steve Freier

Raw Corn Chips

Raw Corn Chips

  • 4 cups frozen organic corn (Thawed)
  • 1 cup ground RAW Golden Flax Seed
  • 1 cup Soaked RAW Almonds or Cashews
  • ½ cup Soaked Pine Nuts
  • 1 Red bell pepper
  • 1 small Jalapeno Pepper
  • ½ cup Soaked sun-dried tomatoes
  • A small handful of whole seeds:
  • Sunflower, Flax, White Sesame
  • Cilantro, or Parsley Greens – Large Handful
  • 1 cup sweet Red or Yellow Onion
  • 1 tbsp Chipoltle Spice
  • 1 tbsp Cumin
  • 1 tsp Sea salt
  • 1 + cups water to thin into a loose dough

Put all the ingredients in the and blend until all ingredients are pureed. Taste and adjust the flavors to your liking. I try to make the entire production in 2 – 3 smaller batches, some more course than others so that the red pepper, etc.  are not completely ground up.I also like to add some whole seeds into the mix in the bowl at the end for texture.

When finished, the corn chip 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, which can be ok too.

Using the Excalibur, dehydrate the chips at 130 degrees for 2 hours, then turn the temperature down to under 116 degrees.  At some point the mass will be solid enough to turn over. At that point you should remove the Teflex sheet to allow drying on both sides.

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 – 12 or more hours.

They should be very dry before you remove them. Then break them into smaller pieces and store in air-tight containers.


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