Guest Post: Raw Taco Chips from Michele at Soy-Free Vegan | Blissful and Fit
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Guest Post: Raw Taco Chips from Michele at Soy-Free Vegan

August Cooking Tool of the Month – Dehydrator 

Today’s guest post comes from my friend Michele who is a vegan mom that knows a lot about getting kids to eat healthy food. You are going to want to subscribe to her new blog Soy-Free-Vegan. I met Michele online and we instantly connected as she was transitioning to a vegan diet and had lots of great questions. Then we got to meet in person when I was traveling on the east coast for my book tour. I’m really excited about her new blog, so be sure to check it out! I love me some corn chips so I can’t wait to try this recipe!

Raw Corn Chips using August Cooking Tool of the Month

I have been experimenting with dehydrating for a few months now and have really been enjoying my creations. I think my favorite thing to make are dried tomatoes, which I use in everything from sauces, to dressings, or just sprinkle some on a salad. They’re just so good! My kids enjoy dried fruits, especially bananas. They are perfect for a healthy on-the-go snack. I’ve also make several attempts at chips and finally settled on a recipe that we really like, even my husband who was very skeptical at first.

raw taco chips in the dehydrator

I’ve tried two types of dehydrator. First the Excalibur, which seems to be everyone’s favorite for dehydrated raw foods. I wasn’t crazy about it. It’s loud and takes a really long time. I prefer my smaller Nesco dehydrator. It’s quiet and dehydrates much faster. Although if you are concerned with keeping the temperature at a very low setting, you would probably prefer the Excalibur.

Raw Taco ChipsBlending corn for corn chips

5 cups fresh corn, off the cob

1 cup chopped tomato

1/2 cup chopped yellow onion

1 orange bell pepper, chopped

1 garlic clove

1/2 cup flax meal

2 tablespoon nutritional yeast

1 1/2 teaspoon chili powder

1  teaspoon salt

1/2 teaspoon cumin seed

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4-1/2 teaspoon crushed red pepper

1/4 teaspoon oregano

Preparation

Blend all ingredients in a high speed blender until smooth. Pour onto dehydrator sheets designed for liquids (paraflex, fruit leather tray, etc.) Dehydrate for 10-15 hours (depending on heat setting). After 1-2 hours score the chips so they will break apart easily once they’re done dehydrating. When the chips are solid throughout and crisp on the edges, remove from fruit leather trays, break along the score lines, and place back onto regular dehydrator trays. Dehydrate another hour or two until chips are thoroughly crisped. Serve plain or top with guacamole or salsa.

What kind of chips do you like to make in your dehydrator? What would you serve this corn chips with? Tell us in the comments!

Michele is the chef, writer & photographer of Soy-Free-Vegan.com (previously VegetarianWhoHatesTofu.com) where she shares her love for plant-based home cooking. She is passionate about feeding her family great tasting nutritious foods and teaching her children how to make good food choices. After discovering that she has a soy intolerance, Michele switched all her cooking to soy-free. The recipes that she features on her website are all vegan and soy-free.

Follow her on Facebook and Twitter.


Posted in Cooking, Recipes on 08/06/2012 10:24 am
 

17 Comments

  1. What a great way to use fresh, organic corn!  I don't have a dehydrator, but imagine I would love these – really inventive!  

    Reply

    • My dehydrator is not a really expensive one (like $40 on amazon!) and dehydrates at higher temperatures than the raw foodie ones. I bet you could make these in your oven like you do your kale chips too! 🙂

      Reply

  2. I'm always looking for fun dehydrator recipes so I will definitely have to make these!

    Reply

  3. Do the chips have a satisfying crunch? I haven't had much experience with a dehydrator.

    Reply

    • I make mine pretty thin so they are crisp like a potato chip but don't have as hearty of a crunch as a regular store bought corn chip. You could probably make them thicker, but it would take longer to dehydrate them. Either way you want to dehydrate them until they are completely dry, otherwise they will be soggy and pliable. Hope this helps!

      Reply

  4. I love making corn chips in my dehydrator! I use them to make nachos topped with guac, a yummy salsa and some nut meat and raw sour cream! Pretty close to the real thing, except the chips are a bit chewier than crunchy. I also love making flax crackers- I just experiment with different flavourings- and zucchini bread. Handy, healthy snacks 🙂

    Reply

  5. Man I really need to get a dehydrator these look so good – I had a couple different ones as a kid but haven't as an adult – can these be made in the oven?

    Reply

  6. Can these be made with something different than flaxmeal?  I have heard that flaxseeds go bad very fast after crushed.

    Reply

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