Raw Spicy Corn Chips Food
RAW SPICY CORN CHIPS
This recipe is from Veganlicious. Although none of the raw corn chip recipes I have made have turned out like traditional corn chips, this one is my favorite so far. Great with fresh salsa! Cook time is dehydrator time. www.bellaraw.blogspot.com
Provided by happybella
Categories Lunch/Snacks
Time 14h5m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in a blender until smooth.
- Spread on dehydrator sheets covered with paraflexx and dehydrate for 1-2 hours at 125 degrees.
- Turn over onto mesh trays and score with knife and continue dehydrating overnight.
Nutrition Facts : Calories 269.3, Fat 8.2, SaturatedFat 0.9, Sodium 329.4, Carbohydrate 48.9, Fiber 9.4, Sugar 6.8, Protein 9.1
SOUTHWESTERN SALSA AND SPICY CORN CHIPS
Provided by Sandra Lee
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside.
- Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned.
- Serve chips on a large platter with a bowl of the Southwestern Salsa.
HEMP CORN CHIPS (RAW)
I discovered this recipe some where on the net and decided to give it a try. These taste really good and are very sturdy and can pick up a big scoop of raw guacamole without breaking. I used soaked pepitas in mine instead of sunflower seeds and I halfed the recipe as I thought 175 chips were too much for just me and my DH. I also thawed the corn out before I pureed it as I thought it would be easier to process.
Provided by Chef Joey Z.
Categories Lunch/Snacks
Time P1DT16h30m
Yield 175 chips
Number Of Ingredients 7
Steps:
- Puree corn in a food processor until creamy. Place in a mixing bowl.
- Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
- Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
- Cut into desired shapes: triangles, squares, circles, etc.
- Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
- Makes approximately 175 chips.
CORN TORTILLA CHIPS
Light but crunchy and better than store bought. The taste does depend on the oil you use. I prefer coconut or canola oil.
Provided by makhubbard somewher
Categories Low Cholesterol
Time 30m
Yield 100 chips, 4 serving(s)
Number Of Ingredients 2
Steps:
- Add oil according to directions of the deep fryer and let it heat up until you drop a tortilla in and it starts to bubble.
- if you do not have a deep fryer use a heavy skillet on the stove top.
- Cut tortilla in 1/8th pie shape.
- Add to oil and fry until they are a light golden brown.
- If you cook on the stove top you may need to flip them over until golden brown on both sides.
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