Spicy Purple Corn Tortilla Chips
These chips are better than any fried corn chips I’ve ever had. Not too spicy, and perfect for dipping salsa or guacamole.
The recipe is based on the corn chip recipe from “Raw Food, Real World”. I’ve added the purple corn and changed a few other things. You can find purple corn kernels for sale on raw food websites, I know Naturalzing.com has them. It would probably be fine to omit them, as well.
3 cup fresh corn, from 2-4 ears of corn
1½ cup chopped red or yellow bell pepper
½ cup chopped red onion
2½ tablespoon lime juice, plus a little zest if you like
1 tablespoon chopped red hot peppers (chiles, ripe jalapenos, etc)
1 cup ground flax seed
½ cup sunflower seeds, finely ground in a coffee mill
½ cup purple corn kernels, finely ground in a coffee mill
2 teaspoon sea salt
2 teaspoon ground cumin
1 teaspoon ancho chile pepper powder
1 teaspoon crushed red pepper flakes
In a blender, combine the fresh corn, bell pepper, onion, lime juice, and hot peppers. Blend until smooth. In a large mixing bowl, combine the ground flax, sunflower seed, purple corn, salt, and spices. Add the blended corn to the dry ingredients and stir to combine.
Using a spatula, spread the mixture thinly onto Teflex or parchment paper -lined dehydrator trays. (If you have a 14 X 14 inch dehydrator, use three trays, with one and one-third cup of the mixture on each. If you have a 12 X 12 inch dehydrator, use four trays, with one cup of the mixture on each.) Score the chips into triangles (or whatever) and sprinkle with a little more sea salt if you like. Dehydrate at 110 for 6-8 hours. Then flip the chips over and dehydrate on the mesh screen, overnight or until completely dry. Once the chips are dry, break them apart and go make some salsa!