Corn Chips

Dehydrating at Home

https://www.cutoutandkeep.net/projects/corn-chips • Posted by Creative Publishing international

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

You will need

ƒ600 g fresh Sweetcorn kernels ƒ90 g ground Flaxseed ƒ1 medium brown Onion , chopped ƒ2 tsp Paprika ƒ2 tsp Ground Cumin ƒ1 tsp Salt

Project Budget

Time

Difficulty

Description

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

Instructions

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.

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.

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

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.

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.