Hemp Corn Chips (Raw)

Submitted by Chef Joey Z.

"I discovered this recipe some where on the net and decided to give it a try. These taste really good and are very sturdy and can pick up a big scoop of raw guacamole without breaking. I used soaked pepitas in mine instead of sunflower seeds and I halfed the recipe as I thought 175 chips were too much for just me and my DH. I also thawed the corn out before I pureed it as I thought it would be easier to process."

 

• Ready In: 40hrs 30mins
• Ingredients: 7
• Yields: 175 chips

ingredients

• 6 cups corn (kernals-fresh or frozen)
• 1 cup hemp seeds
• 10 cups sunflower seeds (soaked-6 cups before soaking)
• 2 3⁄4 cups water
• 1 1⁄2 cups flax seeds (ground into a meal)
• 1 1⁄2 tablespoons celtic sea salt
• 1 lime, juice of

directions

1. Puree corn in a food processor until creamy. Place in a mixing bowl.
2. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
3. Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
4. Cut into desired shapes: triangles, squares, circles, etc.
5. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
6. Makes approximately 175 chips.

Reviews

[Narshmellow]

Not bad, most likely because I put more corn in than sunflower seeds. it was a 2 to 1 ratio of corn to sunflower seeds. Even with that change the flavor of corn isn't there, it's a sunflower/flax taste. I also added some onion and these are pretty bland. Next time around, because I like the concept and they did turn out nicely as thick chips, its mostly going to be corn with no sunflower or flax and with the same addition of onion, more of it though, and some seasonings (not sure what kind). And a sprinkle of kosher salt when they are spread out.