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Corn Chips

Extract from Dehydrating at Home • By Michelle Keogh • Published by Quarto


$ $ $ $ $
• • • • •
45 mins

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

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects » © 2021 Michelle Keogh / Quarto · Reproduced with permission. · Dehydrating at Home: Getting the best from your dehydrator, from fruit leathers to meat jerkies by Michelle Keogh, published by Apple Press (£12.99), is out now. Available at
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Use the back of a knife to score the sheets of corn into
    5 cm (2 inch) triangles.

  • Step 4

    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.

  • Step 5

    Rotate the trays a few times during dehydrating, until the
    corn chips are dry and crisp. Store in an airtight container at
    room temperature.

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