View Full Version : Yet Another Corn Chip Question....
02-04-2009, 02:58 PM
So for anyone who has tried different corn chip recipes what have you had the best luck with and liked best (Cynthia's, Rawcutters, or one of your own)? I really want "crispy" corn chips and hadn't had much luck with the basic corn chip recipes I have found. I'm going to use thawed frozen corn. Can someone please give me a great recipe to try that you have liked. I don't have Cynthia's recipe and if someone else has another recipe they love that used dehydrated corn made into corn flour PLEASE let me know! Thanks this will really help my cravings!
02-04-2009, 04:58 PM
I believe Alissa has a recipe in her book.
02-04-2009, 05:08 PM
Since you asked, here you go:
This recipe is for enchilada wraps. It also makes excellent tortilla chips.
4 cups frozen corn, thawed and drained
1/3 cup ground flax seeds
1/4 cup ground sunflower seeds
1/4 cup orange juice
1/4 cup lime juice
1/2 tsp. minced garlic (I used garlic powder)
1/2 tsp. sea salt
I also added onion powder, cumin, chili powder, and a dash of cayenne.
Place all ingredients in a food processor and blend until smooth. Pour out to about 1/8" thickness onto a non-stick dehydrator sheet and dehydrate for 3 hours at 110 degrees. Carefully peel off wraps and flip onto mesh screen and continue drying for one more hour. Cut into large squares and place veggie filling in the center. Roll up, top with salsa and enjoy.
For tortilla chips, follow the same directions as above, but an hour of so after flipping use a pizza slicer to cut into chip size and continue dehydrating for another day or so until crispy.
02-04-2009, 05:43 PM
I had a hard time finding a crispy corn chip recipe I liked as I do not like a lot of different spices in my chips. I bought some raw corn chips from my HFS and loved them. I had never had a dehydrated chip that was so crispy before! I made my own recipe using the same ingredients.
I am estimating the amounts as I generally just eyeball it.
1 (16 oz) bag of frozen corn, thawed
1/2 a red bell pepper
1/3 cup ground flaxseed
1/2 lemon, juiced
handful of cilantro
1 tsp oregano
Blend the corn, onion, and lemon juice on high until smooth. Add some water to facilitate the blending if need be. Add the flaxseed and oregano and blend again. Throw in the handful of cilantro and briefly blend so that there are still chunks of cilantro. Pour onto 2 teflex sheets and spread. The mixture is generally very thin so I spread it by picking up the entire tray and rocking it back and forth. I dehydrate it at 105.
Hope you find a recipe that you love!
02-04-2009, 06:32 PM
I have made a "chip" out of leftover carrot pulp before and the key to getting them crispy and "chip-like" is spreading the batter reeeeeeaaaaaaalllllllly thin.
P.S. I live in Maine too!
10-11-2010, 07:15 AM
I LOVE Tortilla chips but don't own a dehydrator (I'm still new to Raw foods and didn't want to make the investment just yet). Where can I buy a raw tortilla chip to have with my salsa?
10-11-2010, 11:09 AM
My absolute fav:
I leave them in for about 24 hours, until they are very crispy! I score them with a pizza cutter after about 2 hours.. SO GOOD!
10-11-2010, 11:10 AM
The best ones I've found are from puremarketexpress.com. A little 'lime-y" but overall pretty good. Very crunchy!!
uhmm.. all corn is GMO, unless it says non-GMO or unless it's organic, but you can't even be sure about that now.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.