Spicy Corn Chips
In the winter, to make my raw food recipes, I do a lot more dehydrating than I do in the summer. It seems that I have my Excalibur dehydrator going all the time! It is serving dual purposes, though. I need the heat for the rejuvalac and also for sprouting. It is cold here in the winter and I let the temperature drop very low at night. Not a great environment for sprouts or anything that requires a warm place to do its thing. But, when the dehydrator is going, the prefect environment is created.
Avocados and peppers were on sale the other day and I was inspired. I love regular corn chips but I wanted to try to make something with a little more zest. The addition of lime and cayenne really give these chips a kick! Great flavor! Be careful, they are addictive. They are especially delicious served with this chunky Guacamole .
- 6 cups frozen corn
- 1 red pepper
- 2 limes, juice from
- 2 teaspoons cayenne
- 1 teaspoon paprika
- pinch of celtic sea salt
- Blend all ingredients in food processor.
- Spread on non-stick sheet on top of mesh sheet at least 1/4″ thick as these will really dehydrate down. Score into the shape you desire.
- Dehydrate at 115 degrees for 10 hours, pull off of the non-stick sheet and continue dehydrating until very dry. Place right side up as chips will curl if you flip them.
Heidi wrote on March 14, 2016
This sounds delish! Do you cut them before you dehydrate?
Susan wrote on March 14, 2016
Hi, Heidi, Yes…the term “score” used in the directions means to score a line where you will want to break them. Cheers!
IT wrote on January 17, 2016
What temperature should be used?
Susan wrote on January 17, 2016
Hi, Thommie, You want to keep it around 115 degrees. Cheers!
millie wrote on December 15, 2011
hi susan, i would love to try this recipe as i have recently acquired an excalibur. i tried to make corn crackers using flax seeds and fresh corn kernels but the chips tasted terribly bitter. do you know what might have gone wrong? thanks!
Susan wrote on December 15, 2011
Millie…your flax might have been rancid. The chips should never have a bitter taste. You also might want to use golden flax.
Gloria wrote on June 8, 2011
My daughter makes these spicy corn chips and they are fabulous! They have great flavor and are very crispy crunchy! I have a hard time not eating them all at once!