I’m in the middle of preparing dinner for tonight. Today we are having Corn Chips again and I want to share this simple and delicious recipe with you.
The corn season is here and I really like this basic recipe for healthy Corn Chips. You will only need two ingredients.
INGREDIENTS (for 2 Excalibur dehydrator sheets):
- 6 corn cobs
- 2 tbsp dried seaweed (I use wakame seaweed flakes but you can use other seaweed as well)
Cut the corn of the cobs and add it into your blender. Blend until smooth and add in the seaweed. Just blend/puls roughly and add the mixture on the dehydrator sheet. Spread it out and form a square out of it and leave it in the dehydrator for approximately 8 hours at 42 degrees Celsius.
After 2-3 hours in the dehydrator I cut the chips into small triangles as the mixture is more firm and easier to cut.
If you don’t want to use seaweed you can replace it with sundried tomatoes. I use it to give these tacos a salty flavor and you can get the same effect with sundried tomatoes.
This is just the basic recipe and you can adjust it to your desire. I like to add in some garlic, nutritional yeast, paprika powder or pepper from time to time.
Now is the best time to make these chips as corn is in season. The corn should be sweet and good quality otherwise the tacos will be second best quality as well.
If you want to save some chips for later and they get a bit less crunchy than place them in the dehydrator 20-30 minutes before serving and they will be crunchy again.
You can watch the video for this recipe here. Watch us trying these chips and see how crunchy they are.
More simple recipes like this you can find in my E-Book MORERAWFOOD – Not On Instagram.
Now I want to hear from you. How do you like these tacos and what is you favorite way to enjoy them?
See you soon. let’s rock.