Raw Cilantro Chili Corn Chips + Cucumber Salsa (gluten- & fat-free w/ oven option)

08 May Raw Cilantro Chili Corn Chips + Cucumber Salsa (gluten- & fat-free w/ oven option)

Posted at 10:58h in Appetizers and Sides, Gluten Free, Raw Vegan, Snack by
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Raw Cilantro Chili Corn Chips (low-fat)5You ready for this? I don’t think you are….High carb, low fat, raw vegan corn chips, oh yeah!

These chips are gluten-free, nut-free, seed-free and fat-free! That was a mouth full, but you get the point. These chips are everything-free and you have no excuse NOT to make it cause I gave you the option of baking these babies instead of using a dehydrator. Raw Cilantro Chili Corn Chips (low-fat)8

Creating a low-fat, raw vegan corn chip recipe was inspired a video I watched by the one and only Tanny Raw. If ya’ll haven’t heard of her, please go check her out. She posts on Youtube almost daily, and is a party on my screen! She shares recipes, lifestyle tips and just a good ‘ol time. Raw Cilantro Chili Corn Chips (low-fat)9These chips are crunchy, flavor-packed, and exactly what I want when I eat salsa, guacamole, or mexican-flavored dishes. I always buy high carb low fat vegan tortillas from my local health foods store (I buy this brand), but one day I thought hey, why don’t I just make my own. And I’m glad I did! These were so much easier than I expected them to be, and man are they good!

What’s great about this recipe is that you can use the zucchini and corn as a base for other chip recipes, and add in any seasonings/herbs of choice!Raw Cilantro Chili Corn Chips (low-fat)3Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos! (salsa recipe at the end of this post)

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Raw Vegan Corn Chips (low-fat, oven option)

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 hours
  • Total Time: 20 hours 10 minutes
  • Yield: 16-20
  • Category: Snacks
  • Cuisine: Raw Vegan

Ingredients

  • 2.5 cups corn kernels or 2 medium ears of raw corn
  • 1 medium zucchini (You can remove the skin to avoid discoloration)
  • 1 tbs lime juice
  • Seasonings (optional)
  • 1/4 tbsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/8 tsp paprika
  • 1/4 cup cilantro, roughly chopped

Instructions

  1. Cut the kernels off of the corn and place into the vitamix.
  2. Chop the zucchini into small pieces, and place into the vitamix, along with seasonings of choice, except for the cilantro.
  3. Blend until smooth, then pulse in the cilantro until combined.

Dehydrator

  1. Spread evenly onto a dehydrator sheet (on parchment or teflex) in a rectangular shape, about 1/3″ thick.
  2. Dehydrate at 115F for 10-11 hours, or until it is pretty firm and dry on top.
  3. Place another teflex or parchment paper sheet on top of the chips, plus another dehydrator tray. Then, holding the bottom of the bottom dehydrator sheet and the top of the top dehydrator sheet, flip upside down, so that the bottom sheet is now on top.
  4. Take off the dehydrator sheet, then slowly peel off the teflex or parchment.
  5. Cut lines into the chips so that once they are dry, they are easily broken into chips.
  6. Dehydrate for another 10 hours or so, or until completely dry.
  7. Remove and allow it to completely cool, then break into chips.
  8. Store in an airtight container.

Oven

  1. Preheat an oven to the lowest temperature possible (mine was 130F).
  2. Line a large baking sheet with parchment paper or a silpat sheet, and take out a wooden serving spoon/utensil.
  3. Spread mix into a rectangular shape evenly on the sheet, about 1/3″ thick. You don’t want it too thin, for as it dries it will thin out.
  4. Place into the oven and crack the door open with the wooden spoon. Bake for 14-15 hours, or until it is pretty firm and dry on top.
  5. Remove from oven, and place another parchment paper and baking sheet on top of the chips. Then, holding the bottom of the bottom baking sheet and the top of the top baking sheet, flip upside down, so that the bottom sheet is now on top.
  6. Take off the baking sheet, then slowly peel off the parchment.
  7. Cut lines into the chips (I did squares) so that once they are dry, they are easily broken into chips.
  8. Place back into the oven for another 5-6 hours, or until completely dry.
  9. Remove and allow it to completely cool, then break into chips.
  10. Store in an airtight container.

Notes

Blend until smooth, using a tamper as needed. Alternatively, you may use a food processor.

Raw Cilantro Chili Corn Chips (low-fat)0Of course you can serve these chips with any recipe you choose, but I served it with a simple Cucumber Salsa that I made with what I had in my refrigerator that day 🙂

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Cucumber Salsa

  • Author:
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1-2
  • Category: Appetizer
  • Cuisine: Raw Vegan

Ingredients

  • 2 persian cucumbers
  • 1/2 cup mini heirloom tomatoes, quartered
  • 3 tbs cilantro, finely chopped
  • 1 stalk of celery, diced small
  • 4 mini sweet peppers, diced small
  • Juice of 1/2-1 lime
  • Black pepper
  • Healthy green salt substitute

Instructions

  1. Cut the persian cucumbers into fourths lengthwise, then cut into small pieces.
  2. Prepare the remaining ingredients, then mix them all together into a bowl.
  3. Adjust seasonings as desired.

 

Jasmine Briones
sweetsimplevegan@gmail.com
3 Comments
  • cel
    Posted at 02:23h, 06 October Reply

    love that you watch tanny too! she is so vibrant and lovely:)
    glad a ‘healthy living blogger’ is introducing this wonderful lifestyle to others xx

    • Jasmine Briones
      Posted at 08:21h, 06 October Reply

      You are the sweetest, that made my day thank you Cel! 🙂

  • cel
    Posted at 02:23h, 06 October Reply

    and i just love YOUR blog and insta!

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