Reinventing myself from the inside out
Golden Corn Tortilla Chips
Posted 10-22-2008 at 10:04 AM by Emma-Liza
By request!
From Everyday Raw, Matthew Kenney
1 3/4 c flax meal
4 c frozen corn, thawed
1 1/3 c water
2 1/2 Tbs olive oil
1 Tbs cumin
3/4 small red onion
1 clove garlic
1/4 Tbs sea salt + more for sprinkling
1 Tbs + 1 tsp lime juice
Pinch cayenne
2 tsp chili powder
Blend everything except the flax meal in vitamix or blender till smooth. Combine with flax meal. Spread to 1/8" on teflex and dehydrate till you can remove them (took 1 1/2 hrs for me). Flip onto mesh screen. Continue to dehydrate. Cut into chip shapes when both sides are dry, but sheet is not yet crispy (about the 3 hr mark for me). I started these at 115 (for about 3 hrs, till they were dry on both sides but still soft in the middle). I then turned them down to 100 overnight.
He doesn't give temps, but says dehydrating time is 12-24 hrs.
These are the crispiest corn chips I've made yet. In fact, they are still crispy a week and a half later. They did not sour or ferment and I think it's because I got them dry on the outside quickly.
My changes--I did not opt to sprinkle them with extra salt. I omitted the chili powder (not a fan) and upped the cayenne. I used a little less water and a little more lime juice.
From Everyday Raw, Matthew Kenney
1 3/4 c flax meal
4 c frozen corn, thawed
1 1/3 c water
2 1/2 Tbs olive oil
1 Tbs cumin
3/4 small red onion
1 clove garlic
1/4 Tbs sea salt + more for sprinkling
1 Tbs + 1 tsp lime juice
Pinch cayenne
2 tsp chili powder
Blend everything except the flax meal in vitamix or blender till smooth. Combine with flax meal. Spread to 1/8" on teflex and dehydrate till you can remove them (took 1 1/2 hrs for me). Flip onto mesh screen. Continue to dehydrate. Cut into chip shapes when both sides are dry, but sheet is not yet crispy (about the 3 hr mark for me). I started these at 115 (for about 3 hrs, till they were dry on both sides but still soft in the middle). I then turned them down to 100 overnight.
He doesn't give temps, but says dehydrating time is 12-24 hrs.
These are the crispiest corn chips I've made yet. In fact, they are still crispy a week and a half later. They did not sour or ferment and I think it's because I got them dry on the outside quickly.
My changes--I did not opt to sprinkle them with extra salt. I omitted the chili powder (not a fan) and upped the cayenne. I used a little less water and a little more lime juice.
Total Comments 4
Comments
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sounds great - thanks!Posted 10-22-2008 at 10:34 AM by rawchic 
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Yippeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!!!!!!!!!!!!!!!! !!!!
Oh, I'm so excited. I wont' have time until tomorrow but, I will diffently be on this tomorrow and tell ya how I do.
Thank you thank you thank you EL!Posted 10-22-2008 at 11:28 AM by Jenifae
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Sounds Delicious !!! Will Have to try out the recipie. I love his new book.
Posted 10-22-2008 at 11:41 AM by rosepetals
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Thanks for posting that recipe. I can't use it now, (still no D), but someday I will. Printing now.
Posted 10-22-2008 at 01:50 PM by RawKnitster
