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Raw Vegan Corn Chips (low-fat, oven option)


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 20 hours 10 minutes
  • Yield: 16-20

Ingredients

  • 2.5 cups corn kernels or 2 medium ears of raw corn
  • 1 medium zucchini (You can remove the skin to avoid discoloration)
  • 1 tbs lime juice
  • Seasonings (optional)
  • 1/4 tbsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/8 tsp paprika
  • 1/4 cup cilantro, roughly chopped

Instructions

  1. Cut the kernels off of the corn and place into the vitamix.
  2. Chop the zucchini into small pieces, and place into the vitamix, along with seasonings of choice, except for the cilantro.
  3. Blend until smooth, then pulse in the cilantro until combined.

Dehydrator

  1. Spread evenly onto a dehydrator sheet (on parchment or teflex) in a rectangular shape, about 1/3″ thick.
  2. Dehydrate at 115F for 10-11 hours, or until it is pretty firm and dry on top.
  3. Place another teflex or parchment paper sheet on top of the chips, plus another dehydrator tray. Then, holding the bottom of the bottom dehydrator sheet and the top of the top dehydrator sheet, flip upside down, so that the bottom sheet is now on top.
  4. Take off the dehydrator sheet, then slowly peel off the teflex or parchment.
  5. Cut lines into the chips so that once they are dry, they are easily broken into chips.
  6. Dehydrate for another 10 hours or so, or until completely dry.
  7. Remove and allow it to completely cool, then break into chips.
  8. Store in an airtight container.

Oven

  1. Preheat an oven to the lowest temperature possible (mine was 130F).
  2. Line a large baking sheet with parchment paper or a silpat sheet, and take out a wooden serving spoon/utensil.
  3. Spread mix into a rectangular shape evenly on the sheet, about 1/3″ thick. You don’t want it too thin, for as it dries it will thin out.
  4. Place into the oven and crack the door open with the wooden spoon. Bake for 14-15 hours, or until it is pretty firm and dry on top.
  5. Remove from oven, and place another parchment paper and baking sheet on top of the chips. Then, holding the bottom of the bottom baking sheet and the top of the top baking sheet, flip upside down, so that the bottom sheet is now on top.
  6. Take off the baking sheet, then slowly peel off the parchment.
  7. Cut lines into the chips (I did squares) so that once they are dry, they are easily broken into chips.
  8. Place back into the oven for another 5-6 hours, or until completely dry.
  9. Remove and allow it to completely cool, then break into chips.
  10. Store in an airtight container.

Notes

Blend until smooth, using a tamper as needed. Alternatively, you may use a food processor.

  • Prep Time: 10 mins
  • Cook Time: 20 hours
  • Category: Snacks
  • Cuisine: Raw Vegan