When you need the satisfaction of something crunchy, salty and a little bit spicy, when you’re thinking twice about the health implications of eating a full bag of standard fried corn chip and you can’t find a baked chip that hits the spot, try these. Which assumes you’ve got a dehydrator. Or a really good friend who’ll loan you theirs. This recipe and kale chips (which I’ll post recipes for in a few weeks) are what get many of us buying dehydrators in the first place. Unless of course we’re hunters and are wanting some jerky from our recent big game hunting trip. Which is a whole other issue. (If you’re a game hunter, you probably aren’t reading this vegetarian blog, but you might like the corn chips anyway!)
yield: 1 medium bowlful | prep time: 20 minutes | cooking time: 1 hour | resting time: 8 - 10 hours drying time
2 cups corn kernels (fresh or frozen and thawed)
¼ cup ground flax seed
¼ cup tablespoons tomato salsa
Salt to taste (optional)
Place the corn, ground flax seed and salsa in a food processor fitted with the metal chopping blade or in a blender. Puree at first with a pulse action and then briefly with a straight “on” setting and scraping down the sides of the bowl as needed, until the mixture is evenly pureed.
Transfer the mixture to solid dehydrator drying sheets (those used for fruit roll-ups) and spread the mixture out evenly and to a thickness of about 1/8-inch. When held up to the light the coating of corn mixture should look even and there should not be visible holes in the layer. Depending on the style of dehydrator you have, you will be able to make 2-3 sheets of chips with this amount of corn. If desired, sprinkle salt over the sheets of corn mixture.
Place the sheets on dehydrator racks and dry at 110 F. for about 10 hours. Mid way through drying, when the sheets of corn chips can be removed from the drying sheets, carefully flip the sheets of chips and continue to dry until crisp.
Remove from the dehydrator, break into chips and store in an airtight container for up to 2 weeks.