Dehydrating at Home
It’s so easy to make your own delicious corn chips, free of oil and
additives, and completely raw. Use either fresh or frozen sweetcorn;
the end result will be the same: crispy, tasty corn chips.
Yield: 45–50 chips
Prep time: 15–20 minutes
Drying time: 14–23 hours
To prepare the corn chips, place all the ingredients into the
bowl of a food processor and process until the mixture is well
combined and fairly smooth.
Use a spatula to evenly spread the corn mixture onto dehydrator
trays lined with non-stick sheets or baking parchment until it is
around 3 mm (1/8 inch) thick.
Use the back of a knife to score the sheets of corn into
5 cm (2 inch) triangles.
Dry at 68˚C (155˚F) for the first 2 to 3 hours of drying, then
reduce the temperature to 46˚C (115˚F) for 12 to 20 hours,
flipping the corn chips over after 6 hours and peeling away
the non-stick sheet.
Rotate the trays a few times during dehydrating, until the
corn chips are dry and crisp. Store in an airtight container at