Submitted by queenfluff on March 23, 2007 - 11:56am
Average: 3.7(3 votes)
Makes around 30 chips
After much experimenting, I found that this recipe works the best for me to make Purple Corn Chips! The purple corn by itself it turns out too mealy, dry and strong tasting which is why I have the yellow corn in this recipe. Purple Corn has a higher antioxident level than blueberries so it is great to add to your recipes!
I wanted a blue corn chip recipe to sub for the cooked blue corn chips I used to eat and this is a nice sub for me. They turn out nice and crispy!
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
2 cup Organic Yelllow Corn (fresh or frozen)
12 teaspoon Ground Purple Corn
Sea Salt to taste
Black Pepper to taste
Paprika (optional), to sprinkle on top
½ Red or White Onion
Thaw out the yellow corn if you are using frozen (it is harder to blend when too frozen).
Grind up enough Purple Corn Kernels for 12 tsps. either in your blender or coffee grinder if you have one.(There are a few sites where you can buy purple corn kernels – just do a search).
Blend all ingredients in blender. I would blend yellow corn first than add purple corn little by little to make it easier. Add water to help with the blending if necessary but mixture should stay on the thick side.
Note: You can add other veggies or spices if you want to. Like carrots or red peppers. For spicey chips, you can add cayanne or other spices you like.
Once mixed, there are two ways you can dehydrate these:
1. Make nice little circular chips. I do this because I like my chips shaped nice and already shaped so I don’t have to do it later. I use a round open cookie cutter. I use about one heaping teaspoon of the batter per chip in the cookie cutter.(you can use other shapes of cookie cutters too if you want).
2. You can spread out the entire mixture on your dehydrating sheet and score the chips later in whatever size and shape you want.
Chips should be as thin as you can get them but not too thin. I think it is about 1/8 to 1/4 inch thick. You can make the chips thicker but they will take longer to dehydrate to get them crispy.
Sprinkle with salt and optional paprika before dehydrating at around 105.
It should take several hours for the chips to get hard (4 or 6) and than you can turn them over. Just keep checking them for desired crispy-ness.