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!
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.
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 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
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.