Corn Chips
These simple 4 to 6 ingredient raw corn chips are delicious. Pair them with guacamole, salsa or an avocado chutney for the win!
Servings: 4
Equipment
- 1 Food Processor , to blend everything together
- 1 Dehydrator , to "cook" your chips
- 1 Grater , to grate your carrots, if using.
Ingredients
- 6 ears Corn , Shaved off cob
- 1/4 cup Sweet Onion , Diced
- 1 tsp Paprika
- 1/8 tsp Sea salt or Himalayan Salt
- 1/2 tsp Cayenne , (Optional)
- 2 small Carrots , Grated (Optional)
Instructions
- Use a large bowl to place corn cobs in while shaving kernels off the cob. This will help contain the mess.
- Place all ingredients into the food processor using the blending blade (except the grated carrots). Blend until well combined and smooth.
- Pour mixture back into large bowl you used for the corn and stir in the carrots by hand.
- Spread mixture on a non-stick (Teflex) sheet on a dehydrator tray. Gently tap tray on counter to even out the sheet. Should be around 1/8 inch thick.
- Dehydrate at 105 for 7-8 hours. Flip crackers and peel off non-stick sheet, then score them to make breaking them easier when done.
- Dehydrate for 7-8 more hours. Break apart at score lines.
Notes
Your crackers may appear soft when you take them out of the dehydrator but will harden as they cool down.