Raw Food Recipe – Kale Corn Chips w Chunky Guac
When I was at the farmer’s market last week, I stumbled upon a grocery reseller who had tons of avocados for an amazingly low price. No…definitely not grown in Minnesota, but a great deal, none the less. I bought a bag and brought them home…dreaming of raw corn chips and guacamole. Well, it just so happens, that I also found some huge bunches of kale that were grown here, just picked and also at a price I couldn’t refuse. I love kale chips. I love corn chips. It didn’t take much to figure out that there were some corn kale chips in my future!
Combined with a fast to assemble, chunky guacamole, this is a perfect dish for snacking, entertaining, or even a meal! The kale gives the corn chips an additional nutritional punch. Coarse chopping the avocado and tossing it together with the tomato, onion, a little lime juice and some salt and pepper, the guacamole comes together fast.
Corn Kale Chips with Chunky Guacamole
Corn Kale Chips
- 4 cups fresh or frozen corn, separated
- 2 packed cups kale, chopped
- 1 clove garlic1
- 1/2 lime, juice from
- 1/2 cup ground flax
- pinch Himalayan Salt
- Place 2 cups of corn, garlic, and lime juice in food processor. Puree. Remove to large bowl.
- Place remaining 2 cups of corn in food processor and process until pureed. Add kale. Pulse until chopped fine and well combined. You may have to scrape down the sides of the processor a few times.
- Add corn kale mix to corn mix in large bowl. Stir to combine.
- Add ground flax and salt. Mix well.
- Spread 1/4 inch thick on non-stick dehydrator sheets and score. Dehydrate at 145 for 45 minutes. Turn down temperature to 115 and dehydrate until dry and crisp, approx 12 hours. You will want to flip them half way through the dehydration and move to a screen.
Chunky Guacamole
- 2-3 avocados, cubed
- 2 tomatoes, cubed
- 1/2 onion, chopped
- 1 lime, juice from
- Himalayan sea salt and pepper to taste
- Toss everything together in a bowl, stir to mix and serve!
Maddie wrote on January 12, 2012
I loooved these chips! And this is the only guacamole I have had that I actually like!
Laura wrote on December 23, 2010
Man these look so good! I am originally from San Diego so grew up around a lot of Mexican food. Since going raw I have had to find substitutes for my beloved Mexican fare. Thank you very much!
Soorya Kaur wrote on December 2, 2010
How do you score them so perfectly?
Susan wrote on December 2, 2010
Practice. I use a large knife. But be careful not to score your non-stick sheet.
Sue Burley wrote on November 27, 2010
Ok – mine was just old Green Giant stuff – I will try with good frozen organic one day because I love kale and corn chips so these should be good!!
Susan wrote on November 22, 2010
Sue, I have used frozen but it is very good, organic frozen. I wrote a post the other day about ingredients…being especially important in raw food because we are not doing the normal stuff we do to doctor up cooked food. 🙂
Sue Burley wrote on November 22, 2010
I think it was the frozen corn because I didn’t even get a taste of corn. Probably best to use fresh.
Sue Burley wrote on November 22, 2010
I’m not sure what I did wrong but these were quite tasteless and I added a lot more than a pinch of salt. Did you use fresh or frozen corn? Mine was frozen. I am disappointed because they look so good.
Susan wrote on November 22, 2010
These chips are not super spicy. I really enjoy the taste of the corn. You could add spices if you want but I prefer to keep them more pure so they don’t over power the guacamole.
Serena wrote on November 20, 2010
Some great additions to the guacamole salad would be cilantro (lots of it), 1/2 – 1 jalapeno and a minced garlic clove. We just had it last night. It is a Mexican dish called Guacamole Casero and I figured it out because it is what I always want to eat at my favorite Mexican restaurant. You can leave the jalapeno out if you want. I substituted Ancho Grande pepper which is milder and it was really good. The jalapeno I put in last night was not very strong so it was great with it. The cilantro makes it along with the lime.
simonec wrote on November 17, 2010
these look really yummy!