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. Brooke wrote on March 25, 2012

    Hi Susan,
    I am just starting to incorporate more raw food into my diet to enhance absorbed nutrition. I made these chips last night adding flax and a squeeze of lime juice because I love lime corn chips. I tasted the batter before smoothing it out and it tasted like a yummy corn chowder. They turned out light and crispy and extreamly delicious! My nine year old said they tasted like French Onion Sunchips. Thank you for your creative recipes!

  2. Pat Newson wrote on March 21, 2012

    I am very excited to discover your site. Recipes look innovative & lucious – & the photography is superlative.

    I made the corn crackers – 3 ingredients! Amazingly simple. I had to fight with myself over adding some soaked or groningen flaxseeds – what would hold these together – but I finally reasoned that I would not really test your recipe unless I followed it. Wow! They turned out crispy & sweet! Fabulous! & that they are so simple & fast – a real incentive to make them. Thank you for this site, Susan.

  3. Ann wrote on February 13, 2012

    I made these chips and I’m not a big fan of the texture. They are very chewy even after many hours of dehydrating. I love the taste though. I’ll keep searching for a recipe that crisps up. Thank you for your recipes though!

  4. crystal wrote on January 31, 2012

    Frozen corn is not raw, it has been heated before packaging.

    • Susan wrote on January 31, 2012

      Actually, Frozen corn is raw. They do not heat anymore. They flash freeze on location. Freezing does not affect the raw status. Canned corn is not raw. It is heated.

  5. Melsa Muse wrote on January 15, 2012

    These look absoloutely divine. I might sound silly with this… but what is a teleflex sheet? I am from Australia… is this like a baking paper alternative?

    • Lynn wrote on December 10, 2015

      Teflex sheets are much stronger than parchment paper and reusable. They keep moist things from dripping through the mesh. I’m sure you can buy them from Excalibur.

  6. Terry wrote on December 13, 2011

    These are the best Raw Crunchy Corn Chips ever! I did modify the recipe, instead of the onion I used organic onion powder (found @ Whole Foods in the bulk section) Spread the corn mixture about 1/4 inch thick, I also lightly sprinkled Raw Himalayan Salt on-top. Lightly scored into triangles, dehydrate @ 115 for 4hrs, turn over, then dehydrate for another 16 hrs.

    • JoAnn Salvisberg wrote on October 1, 2017

      Thanks Terry! I also wondered about the onion and had no idea what temperature to set the dehydrator!

  7. Kenda Browne wrote on November 2, 2011

    I’m looking forward to trying this recipe for the chips as soon as my dehydrator arrives. Thanks!

  8. Dee wrote on October 18, 2011

    I made these and I found them to be….well let’s just say it doesn’t satisfy my craving for came out crispy but rubbery when I chew them..onion flavor much too strong and not enough spices..also the sweet taste of the corn (frozen) was too sweet..I will try again with green onions, more salt, garlic and maybe some flax seeds to make it more crunchy and not rubbery..

    • Susan wrote on October 18, 2011

      A dehydrated chip will never have the same texture as a fried, processed chip. That said, mine get quite crisp. You may have needed more time in the dehydrator.

  9. Cammie wrote on September 22, 2011

    SOLD!!!! I’m ordering a dehydrator Today! Thank you soo soo much!


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