I got this idea from a great raw cookbook I have, but I have seen similar things around, with people using the basic ingredients and experimenting with their own flavour preferences. So I definitely encourage you to do that too. What you will definitely need is sweetcorn! Off the cob is fantastic, but frozen corn that has been unfrozen first is what I often use. And you need onions, as well as ground flaxseed, or linseed. This is used in a lot of raw savoury recipes. When you soak the ground linseed, it turns into a very thick gel type paste. Not dissimilar to chia seeds. Using soaked linseed in this way means you can create chips, wraps and tortillas. It is also used like this in gluten free baking.
If you like your corn chips spicy, add more chilli or cayenne pepper, omit if you don’t want them spicy at all. I also like to sprinkle hot smoked paprika & chilli powder on the mixture after I have spread and marked it out, just before I place it in the dehydrator.
We eat these as they are with salsa and other dips, or with raw chilli as a tasty and super healthy meal.
This recipe requires a dehydrator. I haven’t yet tried creating something like this in an oven. It is quick to make, but you will need to do this at least a full day before you want to eat them.
This recipe makes enough chips to fill a large serving bowl
- 1 1/2 cups sweetcorn
- 1/2 red onion, roughly chopped
- 1/3 cup ground linseed, soaked for about 30 minutes, and drained
- 1/3 cup Vegan Nutritional Yeast
- 1 tablespoon lime ( or lemon ) juice
- 1/2 teaspoon sea salt ( optional, omit for ‘sos-free’ )
- 1-2 teaspoons hot smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Place sweetcorn and red onion in a food processor and process until it turns into a paste.
- Place mix in a bowl and add the drained linseed. Mix well.
- Add all remaining ingredients and mix well.
- Pour your mix across 2 dehydrator trays lined with sheets. A palette knife is really helpful to spread this evenly, but if you don’t have one use a spatula and move the mix around gently until it is spread as evenly as possible.
- Score the mix to mark out the shapes of the corn chips on the dehydrator, as pictured.
- Sprinkle spices and ground sea salt lightly over the corn chip mixture.
- Place your trays in the dehydrator, at no more than 41C ( 105 F ) for at least 24 hours.