Raw Corn Chips
Raw corn chips made from fresh corn. Crunchy, savory, healthy, and so satisfying.
Servings: 30 chips
Calories:
Ingredients
- 2 1/2 cups fresh corn kernels
- 1/4 cup golden flaxseed meal
- 1/4 cup water
- 1 tsp. fine sea salt
Instructions
- Remove the kernels from the cob (if using fresh corn). If you're using frozen corn, thaw the kernels first.
- Put the corn together with the golden flaxseed meal, water, and salt into the food processor (or a high-speed blender) and blend until completely smooth,
- Spread the corn chip mixture onto a silpat or dehydrator sheets. Spread the mixture as thinly and as evenly as possible. An offset spatula works great for this. Make sure to not leave any holes.
- Dehydrate the chips at 115° F (46°C) for 8-10 hours. After about 4 hours take the chips out and score them, so they are easier to break apart later. If possible, flip them over as well so they crisp up on both sides, Then put the chips back into the dehydrator for 4 more hours (or until completely dry).*
- Store leftover chips in an airtight container at a room temperature for 4-5 days.
Notes
Dehydrating depends on a lot of variables so check the chips every once in a while. If they're browning too quickly, lower the dehydrating temperature to about 105°F (40°C) .