Purple Corn Chips

I bought purple corn just to make these. Well, look how pretty they are!. I mixed some yellow corn into the batter or they would have been even brighter. W, my professional taster said these are the B E S T corn chips I've made so far. Woohoo!



Purple Corn Chips
2  cups purple corn, soaked 
1  cup yellow corn, fresh (or frozen corn, defrosted)
1/2  cup ground flax seed (golden)- (measurement, after ground)
1/2  red (or orange) bell pepper
1/4  habanero pepper, seeded and minced, (depending on preference)
3 Tbsp hemp seeds
2 Tbsp lime juice
1/2  tsp  Himalayan pink salt (or sea salt)
1 tsp cumin
1 scallion (optional)
1/4  tsp chili powder, or to taste or dash of cayenne to taste
1/4  cup purple corn soak water (more or less as needed).
2 Tbsp sesame seeds
 
Purple Corn  
Rinse, drain and then soak the kernels.  I put 4 oz. of kernels in each 32 oz jar of water - (using 2 jars for 8 oz of corn). Soak overnight. Purple corn is loaded with antioxidants. SAVE the water and refrigerate for smoothies or drinking.

 Drain and SAVE the purple corn water. (set aside 1/2 cup to be used in the chip recipe). Rinse the kernels, return to jars, add fresh water, and soak again overnight.  (Be sure to save this water for drinking)

 Using a food processor, mix corn until well ground.

Add yellow corn and mix well.

Add remaining ingredients, except water and sesame seeds, and process.

Use spatula to scrape from sides of bowl and add purple water as needed to achieve a creamy texture. Add sesame seed and mix in by hand.

Spread onto trays no more than 1/8" thick - using an offset spatula makes
this much easier. This is the most difficult part of the recipe. Take your time. Repeatedly dip spatula into a glass of water to help spread the dough.



Dehydrate at 110 degrees for 2 hours. Flip the sheets over onto mesh sheets , removing the liners. (If it's still sticking, dehydrate another hour and try again).

With a dull knife, score the chips into triangles. (start with an X
across the entire sheet, then a cross over that. You will then have 4
squares of triangles- score each of the 4 squares to  double the triangles
and give you nice chip sized pieces. Or, you can dehydrate completely and break into uneven chips. Sprinkle with sea salt.

Dehydrate at 110 degrees for an additional 12 -18 hours or until
crispy.

Serve with salsa, salads, dips or just munch on them as is.

If you want a flexible tortilla wrap, use the same recipe, make a little bit
thicker and don't dehydrate as long. Remove when it's still pliable.

Tweet

Pin It