Raw Spicy Corn Chips

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Thin, crunchy raw vegan corn chips work perfectly to scoop up a chunky tomato salsa by the mouthful. The perfect appetizer or addition to a Mexican-themed meal!



2c corn nibs (I thawed frozen corn, but you could just cut directly off the cob too)

1 small zucchini (6" - the zucchinis at loblaws are so tiny right now!)

1 jalapeno pepper (small)

2 cloves garlic, derooted

1/4tsp salt

1/2 tsp cayenne pepper

1/4c flax, ground




1) Throw everything but flax in a food processor, process until smooth-ish. Add flax and either mix in food processor or by hand if you're feeling ambitious (I wasn't).

2) Cover dehydrator trays with paraflex sheets and spread the corn chip batter evenly with a spoon (or a spatula, but I wasn't up to washing one).

3) Dehydrate at 125 F for 1.5-2 hours. Turn over onto mesh trays, use a dull knife to score the chip shapes (for easy breaking up after), ower temp to 108F and continue dehydrating overnight. Store in airtight containers.




About Selene Vakharia

Selene Vakharia is the author of veganlicious, a Toronto-based “vegan, gluten-free and sometimes raw” food blog. In 2008, after six years of being a gluten-free vegan, Selene discovered and began experimenting with the raw foodstyle. A self-professed “lazy chef”, she was drawn to raw cuisine and its endless possibilities for tasty meals that could be made when armed with nothing more than her trusty food processor or blender. Around the same time, she began veganlicious as a way to share her love for cuisine that’s delicious, healthy and sustainable. Sparked by a desire to learn more about the food/health connection, in 2010 Selene went back to school for holistic nutrition at the Canadian School of Natural Nutrition. Through veganlicious, she shares her knowledge of holistic nutrition and strives to make it easy and tasty for people to incorporate more healthful food and meals into their lives. When not blogging, Selene is eating olives, going for bike rides, hugging cats and daydreaming.

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