Your whole food, plant-based life.

Corn Chips & Guacamole

One of my favorite raw food recipes for an after work treat has always been chips and guacamole. Trying to be healthier, I switched to blue corn chips with flax. Maybe a little healthier than some of the others, but still full of salt, with the nutrients baked right out of them. More empty calories. So, the challenge was to create a raw food recipe for chips that worked with my chunky guacamole and satisfied my salty, crunchy tooth. The answer to the challenge is raw corn chips!



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  1. LeeRaw wrote on August 27, 2011

    We tried these out. Turned out fantastic, tasted great – thanks!

  2. OSG wrote on June 21, 2011

    Hi, I’ve got these in my dehydrator now and they don’t look anything like your photo 🙂 Firstly mine are chunky looking, even though I put them in the food processor for ages. Should I use my Blendtec next time? I also had difficulty spreading the mixture out thinly, as it would just create holes here and there. Scoring was impossible too. I’m using fresh sweet corn and have followed the recipe exactly. I don’t mind that they’re not like your photo, but I would prefer it if they were as my children are impossibly fussy and homemade corn chips must look like store bought ones, if my kids are going to eat them (sigh!)

  3. Diane wrote on May 24, 2010

    I would think if you used your oven on the lowest temp about 118 degrees F would be enough to effectively dry these chips but make sure you flip them after 12 hours on one side. Hope this helps.

    • Susan wrote on May 25, 2010

      To remain raw, the temp has to stay under 116. If you don’t mind if it isn’t raw, then use your over. I have no idea what the times would be.

  4. Mayra wrote on March 25, 2010

    Hi Susan,

    I asked this question before. What can I do if I do not have a dehydrator. Is there another method to dehydrate and make all these wonderful recipes????? Please????

  5. Stacy wrote on March 20, 2010

    Yummmm, these look delicious! Did you use raw corn or frozen corn, and if you used frozen corn, did you thaw it first?
    Thanks! Stacy

    • Susan wrote on March 20, 2010

      Frozen corn…thawed.

  6. Sarah wrote on January 31, 2010

    Susan, I am hoping you can help me! I’ve been trying to successfully make raw corn chips in my dehydrator and can’t figure out what I’m doing wrong. I’ve followed your recipe for spicy corn chips with corn/red pepper, etc. and also a recipe from another raw site that incorporates flax. After a whole 24 hrs in the dehydrator they just won’t crisp up?! Do they just need more time? Am I spreading them to thick, or too thin? How thick should the spread be prior to dehydrating? Anyway, I always end up with more of a chewy, thin, flat-bread or tortilla-like food. Corn chips are something I love and eat a lot of, so it’s been a primary focus for me to replace with a healthy raw version. Advice?

    Sarah (aka frustrated!)

    • Susan wrote on February 10, 2010

      I am changing my response to this. I actually made them last night and they came out very crispy. I am wondering if you have checked the temp of your dehydrator? Also, they should be spread only about 1/4″ thick. They are quite thin when done.

      • Raw Roy wrote on October 5, 2014

        When I first started using my excalibur hydrator…mine did the same thing and my problem turned out to be that I had the dehydrator pushed up all the way to the wall and blocked the air. The back sucks air in so it needs to be away from the wall. I’m not sure if this is the same problem but hoping this might help others just in case.

    • Susan wrote on January 31, 2010

      If you are trying to get the same consistency as the chips in a bag, that just isn’t going to happen. You should have chips that are a little crisp but yes, they will still be a little chewy. I spread this batter thin…that might be part of the problem? Have you ever checked the temps in your dehydrator? What temp are you dehydrating at?

  7. Dina wrote on January 30, 2010

    Hello everyone,
    I usually add to this 2-3 tablespoons spirulina and it is WOW!!

  8. Rennae wrote on January 17, 2010

    Why do they not like Flax?

    • Susan wrote on January 17, 2010

      Every one is different. Flax does not work for some people.


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