Raw Spicy Corn Chips Food

RAW SPICY CORN CHIPS

Raw Spicy Corn Chips image

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

Ingredients

2 cups corn, nibs
1 small zucchini (about 6-inch)
1 small jalapeno pepper
2 garlic cloves (I used garlic power)
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup ground flax seeds

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

Southwestern Salsa and Spicy Corn Chips image

Provided by Sandra Lee

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (24-ounce) jar chunky salsa
3 tablespoons chopped fresh cilantro leaves
3 scallions, white and green parts, chopped
2 teaspoons Southwestern dry marinade mix (from a packet)
1 (18-ounce) bag restaurant-style tortilla chips
Vegetable oil cooking spray
1 (1.25-ounce) packet Tex-Mex taco seasoning

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)

Hemp Corn Chips (Raw) image

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

Ingredients

6 cups corn (kernals-fresh or frozen)
1 cup hemp seeds
10 cups sunflower seeds (soaked-6 cups before soaking)
2 3/4 cups water
1 1/2 cups flax seeds (ground into a meal)
1 1/2 tablespoons celtic sea salt
1 lime, juice of

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

Corn Tortilla Chips image

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

Ingredients

12 fresh corn tortillas
canola oil or coconut oil

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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