Sometimes you just feel like eating something crunchy… but without the guilt & that’s good for you too! Pair these dehydrated corn chips with some guacamole or salsa and you have the perfect snack!
This recipe is a great alternative for anyone following or transitioning into a raw food lifestyle! It contains organic corn, no oil and is a 100% raw (living) food recipe.
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The special tools & ingredients featured in this recipe are:
If you don’t already have a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. For free shipping, be sure to use: Coupon Code: 06-004166
If you have the Living Cookbook software, you can import the free recipe file by cutting and pasting it right into your program.
Raw Corn Chips and Tostada Shells
All ingredients I used in the video were Organic.
- 5-7 Ears of Fresh Corn (ideally you’d like approx. 5 cups of kernels to work with)
- 1/2 Cup Fresh Flax Meal (you can make your own flax meal in the VitaMix using whole flax seeds)
- 1/2 – 3/4 Cup Fresh Salsa (choose a fresh/raw salsa that does not contain vinegar)
- Pinch of Sea Salt or other Seasonings to taste (just remember, that flavors concentrate in the Dehydrator, so use sparingly!)
- 1/4 Tsp. Fresh Lemon or Lime Juice (if your salsa doesn’t have it already)
- With a sharp serrated knife, cut kernels of corn off of the cob – then place all kernels into the VitaMix.
- Add the remaining ingredients into the VitaMix
- Using your tamper, blend all ingredients on ‘High’ in the VitaMix for approx. 45 Seconds or until everything is well blended.
- Adjust liquid to flax ratio as needed to create a ‘gloopy’ mixture – one that is easily spreadable. It’s better to have your mixture a little runny than too thick. Remember that flax meal will absorb moisture & thicken over time.
- Using an offset spatula spread mixture thinly on your lined Excalibur Dehydrator trays (I use the Paraflexx liners for the Excalibur, but you can also use some parchment paper instead. If you’re making tostada shells, spread the mixture slightly thicker into 5″ rounds, so that they will not break under the weight of your toppings.
- Dehydrate at 125-135 degrees for 1 hour, then reduce heat to 115 degrees.
- When mixture is dry to the touch (approx. 4-6 hours), flip mixture and liners over onto the mesh screens and carefully remove the Non-Stick Sheets.
- Dehydrate for an additional hour, then cut into triangle ‘chip’ shapes and return to Dehydrator. (skip this step if you are making tostada shells)
- Continue dehydrating until chips/shells are completely done (approx 4-6 more hours) – which means that they will snap or break if you test them.
- When done, remove the chips/shells from the Dehydrator and store in airtight containers in the fridge until use.
Yields: Approximately 6-8 cups of chips (4-5 dehydrator trays)
Preparation & Cooking Time: 30 Minutes Prep & 12-18 hours dehydrating time. (your dehydrating time may vary depending on humidity, temperature, mixture, etc…)
Feel free to send me any questions or comments you may have!