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.
You can purchase this book from the MOTHER EARTH NEWS store: Dehydrating at Home.
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.
• 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
1. 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.
2. 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.
3. Use the back of a knife to score the sheets of corn into 2-inch (5-centimeter) triangles.
4. 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.
5. 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:
Reprinted with permission from Dehydrating at Home by Michelle Keogh and published by Firefly Books, 2015. Buy this book from our store: Dehydrating at Home.