Apr 13, 2016

Raw Sweet Corn Chips

 

raw corn chips top

Greetings fellow foodies! It’s been too long! I’ve been soooo busy with numerous homestead projects… getting our garden area set up for the coming season has been ongoing. I’ve been busy planting seeds for indoor sprouting, creating a spiral herb garden and preparing two additional raised garden beds. I planted three huge tubs of potatoes, a new crop for me—fingers crossed. I also planted about a hundred flower bulbs! Whew. And we’re installing a beautiful deck, which I am so excited about! I’ll share some photos of all the fun below.

On to today’s recipe which is a very different take on corn chips. Why? Well, two reasons actually. One, because they’re RAW and two, because they’re sweet! Ever notice how corn on the cob or frozen corn is super sweet (well, if it’s a good harvest it is) and corn chips are not? That’s because the corn used to make corn chips, grits, corn flour (masa), corn starch and a multitude of other products is called “field corn” and is not sweet. Corn on the cob and the corn found on your plate in its whole form is called “sweet corn.”

Sadly, 90% of the corn you see growing in fields across our great nation is field corn used to feed livestock animals that are slaughtered for food. To add insult to injury some GMO corn crops these days are being sprayed with more and more pesticides! That’s right. The little buggers that Roundup Ready corn was supposed to be immune to have developed a tolerance for the herbicide-tolerant and Bt-transgenic crops. So in addition to the already heavily-sprayed crops with Roundup to kill the weeds, the crops are continuing to be sprayed for pests. Eat organic!

But on to a happier note… these chips! What do most store-bought corn chips have in common? Salt and oil. These chips have neither and the naturally sweet notes of the corn make them super yummy. They’re a cinch to make, too, but to really enjoy them to their fullest, you will need a food dehydrator. The Excalibur is the best. I love mine and use it often, especially in the summer months when I can just keep it out on the front porch and let it do its thing, humming along where I can’t hear it! Haha! Anyway, a dehydrator is an investment worth making, especially if you enjoy raw foods and dried fruits and veggies. You could try drying the chips in a conventional oven at its lowest setting but you’ll need to keep it under 118° F to keep them raw, and keep a close eye on them to make sure they don’t overcook.

These babies are raw, organic, vegan, whole food goodness with the added benefits of flax and chia seeds for a healthy dose of Omega-3 fatty acids. Try them with guacamole, salsa or your favorite plant-based dip. And be SURE to use only organic corn. 🙂 I made a small batch for this recipe but feel free to double or triple it!

Healthy trails,

Helyn Signature

 

 

 

 

raw corn chips 2

raw corn chips 3

 

~~~ homestead projects ~~~

dirt

Yowza! That’s a ton of dirt. Literally 🙂
We’ll be using this topsoil to create two additional raised beds.

deck3

the deck, going in

deck2

Shadow just has to help!

herbs2

my nifty spiral herb garden… come on warm weather!

herbs

Love ya’ll, from the Smoky Mountains…❤️‍ 

 

Raw Corn Chips

Prep Time: 15 minutes

Cook Time: 10 hours

Total Time: 10 hours, 15 minutes

Yield: small batch, about 24 chips

Fantastically tasty sweet corn chips with NO SALT and NO OIL!

Ingredients

  • 1 pound sweet corn kernels, fresh or frozen/thawed
  • 3 TBS ground, golden flax seeds
  • 1 TBS chia seeds
  • 1 TBS lime juice

Method

  1. Process the corn, ground flax and lime juice in a food processor until it's smooth. This doesn't take long, about a minute. It's okay if there are still some corn pieces showing.
  2. Stir in chia seeds until well combined.
  3. Divide the batter evenly onto two non-stick dehydrating sheets in their drying trays.
  4. Smooth the batter out to as thin as you can get it without showing holes. I used a sheet of wax paper and a pastry roller, which worked really well.
  5. Dehydrate at 118° for 5 hours.
  6. Remove and score both tray contents into 4 sections (I used a pizza wheel which worked great).
  7. Flip each section over and score again into triangles or whatever shape chips you prefer.
  8. Dehydrate without the silicone sheets for an additional 5 hours or until your chips are nice and crispy!
  9. NOTE: If you are using a conventional oven to dehydrate, make sure it's on the lowest setting and follow the above instructions, replacing the non-stick dehydrator sheets with parchment paper on a cookie sheet.
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10 responses to “Raw Sweet Corn Chips”

  1. Jen says:

    OMG your property is gorgeous! Your new deck will be such a great place to look out on that awesome view :). Can’t wait to try these corn chips… They look delicious 😃

  2. Bethery says:

    I don’t actually need raw, so this gives me two options. I’m definitely going to try these. I also saved the picture of your herb garden, which would look great on my rock infested property. :^D

  3. Jeanne says:

    Hi Helyn,
    Your property looks so beautiful and peaceful! Please share pics again as your garden grows. I’ve always loved the Smokey Mts. I can’t wait to try this recipe.

    Jeanne

  4. Maria Avery says:

    My husband picked up a dehydrator for me a while back but I have not used it yet. I really want to give this a try. It will be my first attempt at ever using a dehydrator.
    I am not familiar with a non-stick dehydrating sheets. What kind do you use? I don’t even know where I could purchase them?
    Looking forward to trying the recipe!

    • helynskitchen says:

      Hi Maria. Oh, how exciting for you! What brand did he get you? You can find the non-stick sheets on Amazon. Here is a link for some sheets that will fit the Excalibur but they have many more… DEHYDRATOR SHEETS Hope this helps and enjoy your new toy! 🙂

  5. Well here you go again – blowing all our minds with your raw corn chips recipe, gorgeous herb garden and deck.
    Speechless in Clearwater, Florida

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