My propensity for snacks is directly proportional to the amount of studying I should be doing.
Cookies and chips? Code words for Janet should be studying.
It must seem like my life revolves around exams. Although, I consider these board exams as big.important.things. Why did I not go home for Thanksgiving? I was writing an exam. I found it quite ironic that they scheduled Canadians to write the American board exams on our holiday. So, instead of heading home to Canada, I was off to Florida.
Now that that is over with, with newfound time on my hands, I can finally share these chips with you. Because, they are my newest addiction. So simple to make and so tasty…..
Four(ish) ingredients. Only one really counts: corn. The rest are spices. That’s it. I have made raw corn chips (with chili and lime!) before, but I think the almonds but most likely the flax made them not as crispy as I wanted. I wanted uber crispy. Now we’ve got it.
The inspiration for these chips came from The Garden Kitchen, a raw resto in Houston. What I love about this place, is that it is in a hospital. Run by a cardiologist Dr Montgomery, he is offering healthy meals for his patients and beyond. We were blown away by their corn chips and asked how they were made. The server explained it was really simple: corn, cumin and Kirkland seasoning. Kirkland what? Turns out it is a no-salt seasoning blend and I hunted down a replacement from Trader Joe’s.
I have made these a few times and while messy, I prefer the leave the chips unscored and crack them haphazardously afterwards (as photographed) . Unless it is my scoring technique that needs improvement, as I found the scoring produced lumpy chips.
Also, it may seem like torture but wait it out for 48 hours.
Are you more into chips or cookies? Do you snack more when procrastinating, too? 🙂
This is my submission to this week’s Raw Food Thursdays.
The Best Raw Corn Chips
Inspired by The Garden Kitchen
2 lb corn (6 cups) (I used frozen corn)
1.5 tsp salt
1.5 tsp ground cumin
1.5 tsp Trader Joe’s 21-Seasoning Salute (which is similar to Costco’s Kirkland Organic No Salt Seasoning)
1. Blend all ingredients together until smooth. I used my vitamix, using my damper, to push it down to blend completely.
2. Spread mixture onto 2 dehydrator trays lined with a teflex sheet. Leave around 1-2″ empty around the edges to get the proper thickness/size.
3. Dehydrate at 135F for 48 hours, until crispy. Can remove from Teflex sheet mid-way and place on a mesh sheet to assist with dehydration.
Makes a lot of chips.
the taste space 
Beautiful, how amazing that these frozen corn are converted to corn chips! I’ve never seen them before, but I bet they are tasty for sweet chips 🙂 if you add some maple syrup, pumpkin spice, etc…what do you think?!
Oh, interesting idea… A cinnamon version sounds great! 🙂
I don’t have a dehydrator. Can they be baked and if so how long and at what temps, etc. Is there a recipe for the baked version? Thanks so much. Diane
Hi Diane,
You could still use your oven. However it would be at its lowest setting, with the door ajar. It would take the same amount of time, maybe less. I haven’t tried it myself, but that is the standard oven substitute for dehydration.
Thanks janet. I will try it. I suspect they would not be as crisp but I won’t know until I try. Has anyone else out there tried the oven method? I have no idea which dehydrator I would even buy or if I would use one very much…
Dehydrators are definitely a non-essential contraption and hard to gauge whether you would use it until you test-run it. If you have a garden and want to dry herbs/chiles/fruit/veg, then that would be a nice way to prolong your produce. I still like to make other treats, too. Sometimes I have tried oven and dehydrator for the same recipe and they aren’t the same, but still as good. It just might require a bit of experimentation.
Thanks so much. Diane
Sounds good. I know Houston doesn’t offer all that Toronto does, but how many cities have a raw cafe in a hospital? That is seriously cool. You didn’t say what you had with these—guac?
Did you see that I made the poutine?
Yes, it is really awesome. It isn’t even in the Texas Medical Centre. Rob and I went there for a lunch break, so it was funny going to another hospital just for lunch. 😉 I ate these with all things.. but mostly nothing (or as a side to dinner). Guac (and guaca-chi) were very good… but I really liked them with the black bean and green chile dip in The Great Vegan Bean Book.
What a brilliant recipe – I love how short the ingredient list is, and how you could customise the spices 🙂 I’m sorry your exam scheduling clashed with Canadian Thanksgiving though. Whilst there are some things I miss about study, exams and assignments are not in that list 😛
True, now that you mention it, midterms were always around the Canadian Thanksgiving which was unfortunate, and possibly how I became distanced from that holiday. Also, I hate travelling for (short) long weekends.
Wow that is amazing that you just blend up the corn for these – I was thinking you might use a cornmeal – and the restaurant sounds amazing – I wish more hospitals had such cafes (and less of the McDonalds like we have at our royal children’s hospital here)
I have nominated you for a meme if you have the time and inclination – http://gggiraffe.blogspot.com/2013/10/a-z-bookish-survey.html
It seems like such a novel idea to have healthy foods in hospitals, but why must it be so??
I definitely find myself snacking a lot most when I know I should be doing something else. And these corn chips definitely look like something I could go for!
That makes me so happy to know that there’s a raw restaurant in a hospital! Now if we could get that idea to spread…
Love this recipe. I was just thinking of playing with making a raw corn tortilla. We had some great ones at a vegan restaurant over the weekend and I vowed to try a copy cat! Thanks for making my life easier! Ha!
Thanks for sharing at Raw Foods Thursdays!
Sweet!! Nice how things timed out. Let me know how you like them. 🙂
I just put them in the dehydrator! Can’t believe I have to wait 48 hours to enjoy them! 😉 Is there a microwave option? (Just kidding, I don’t even own a microwave!)
🙂
They are fantastic!!! For some reason I only needed 24 hours to reach perfect crispiness. Yay for US! Just love the deep corn flavor and with no greasiness. This is my new favorite chip! Thank you!
Youpee! You happy you loved them as much as we do!! 🙂
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