- 4 cups (600 grams) fresh corn kernels
- 1 cup (90 grams) ground flaxseed
- 1 medium brown onion, chopped
- 2 teaspoons (3 grams) paprika
- 2 teaspoons (3 grams) ground cumin
- 1 teaspoon (5 grams) salt
- To prepare the corn chips, place all the ingredients into the bowl of a food processor and process until the mixture is well combined and fairly smooth.
- Use a spatula to evenly spread the corn mixture onto dehydrator trays lined with non-stick sheets or baking parchment until it is around 1/8-inch (3 millimeters) thick.
- Use the back of a knife to score the sheets of corn into 2-inch (5-centimeter) triangles.
- Dry at 155 degrees Fahrenheit (68 degrees Celsius) for the first 2 to 3 hours of drying, then reduce the temperature to 115 degrees Fahrenheit (46 degrees Celsius) for 12 to 20 hours, flipping the corn chips over after 6 hours and peeling away the non-stick sheet.
- Rotate the trays a few times during dehydrating, until the corn chips are dry and crisp. Store in an airtight container at room temperature.
More recipes from Dehydrating at Home:Watermelon Chips with Lime Recipe Barbeque Sweet Potato Chips Recipe Honey Orange Beet Chips Recipe
Reprinted with permission from Dehydrating at Home by Michelle Keogh and published by Firefly Books, 2015.
In Dehydrating at Home (Firefly Books, 2015), author Michelle Keogh gives readers step-by-step instructions and tips on how to dehydrate a variety of foods that will last for months in the refrigerator or the pantry — and also be nutritionally delicious. Keogh steers you toward a healthier kind of corn chip, one you can make with minimal ingredients in your dehydrator.
It’s so easy to make your own delicious corn chips, free of oil and additives and completely raw. Use either fresh or frozen corn; the end result will be the same: crispy, tasty corn chips.