RECIPE: raw corn tortilla chips

Pinterest is wonderful and wonderfully inspiring. My creative outlet is sparked by the things I see as I’m scrolling through the pictures. And then I saw this. I don’t know why but I felt like I just had to do it. This is the perfect addition to any dip but also atop super green salads. They are great for long flights (hello 5 hour flight back to my home state, California) and also great for beach days. They are perfect.

We can thank Meghan Telpner for the inspiration and her overall fabulous self and fabulous website. I tweaked this recipe, barely, but the recognition and thanks are owed to her. I hope you enjoy these as much as I did!

Raw Corn Tortilla Chips:
the recipe

4 corn on the cob, shaved off

juice of 2 limes

1/4 cup olive oil

1 cup sunflower seeds

1/2 red bell pepper

2 T coriander

2 T dried basil

1 clove garlic, chopped

1 T miso paste

Put everything, save half a cup of corn kernels, in a high speed blender and blend until smooth. Pour into a bowl with the remaining corn and mix thoroughly. Pour the mixture onto a teflex liner and spread evenly. Dehydrate at 105 for 12-14 hours until tortillas are firm. About an hour into the dehydrating score the mixture in the shape of chips you want. After they are dried through they may still be soft so flip onto a mesh sheet and peel off the liner. Continue to dehydrate until done (I did for a few more hours). Store in airtight container in the fridge.

I found that after they cooled down in the fridge they became even crispier, adding to the perfect crunch-factor.

The flavor is spot on and they are so satisfying. My SO is not a fan of the dehydrator but even he couldn’t deny how delicious these were.