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
- 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.
- 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!