It has been a while since I posted a recipe. I have all sorts of posts in my head to share. I even have recipes scrawled in my kitchen journal to tell you about. But I have a serious case of blogging aversion. After analyzing the situation I think I figured out what the problem is. I’m struggling with a crucial piece of my creative process.
(If you don’t want to hear me complain, skip down to the first photo to read about some delicious chips.)
While I’ve enjoyed playing in the kitchen, despite it’s small size, I have not had fun photographing my creations since moving to NYC. Why? Because I have one window with limited light due to the tall building behind our house that blocks the sun for all but 2 daylight hours. And that one window has a narrow windowsill. I can’t fit much on a tiny windowsill, so creating a well-lit, mouthwatering food scene is out of the question. I did try to balance my cutting board on the windowsill with my foot for a little extra play space. It wasn’t pretty. And everything is backlit which is not my favorite lighting effect. I have some awesome light stands which are inconveniently in a storage unit. So I need to figure out a solution, a small solution since every square inch of storage space has been filled.
Until then, please forgive my uninspiring photos!
I’m done complaining. Let’s get on to the food.
Every time we go to one of my favorite vegan restaurant we order Living Nachos.
And every time, the Husband asks if I could make raw chips like these. Thin and crispy yet scoopable. Just as I was experimenting with a corn-based chip for the first time, Janet of The Taste Space linked these babies up to Raw Foods Thursdays.
She calls them The Best Raw Corn Chips, and the name fits perfectly! They meet all of my requirements for a corn chip without any added fat. Plus, they have the most delicious corn flavor I’ve ever tasted in a corn chip. One bite makes me think happy summer thoughts like corn on the cob, picnics, and warm sunshine. These chips truly are The Best Raw Corn Chips, and I suggest you hop over to The Taste Space to get the recipe!
So while I was fiddling to replicate Living Nachos I had a little help from Janet! I love her idea of using a bag of frozen corn as the base. So easy during the winter months!
My version is called Raw Mexican Corn Chips as I added a little spice. I also added some sunflower seeds for durability.
They’re extremely hearty and easy to scoop with.
You can either break them apart in a variety of shapes, or score them into triangles part way through the dehydrating time to make the perfect “tortilla chip” shape.
And they’re still thin enough to be considered a chip and not a cracker.
Raw Mexican Corn Chips
by Heather (with inspiration from Janet of The Taste Space)
- 1 lb. frozen corn, thawed
- 1 c. sunflower seeds
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. sea salt
- 2 cloves garlic, minced
- 1/2 c. ground flax
- 1/4 c. water
1. Place all ingredients except for the water in a food processor and process. Slowly add up to 1/4 c. water until the batter is spreadable.
2. Let the mixture sit for 10 minutes to allow the ground flax to gel.
3. Spoon onto 2 teflex-lined dehydrator trays, and spread the batter to the edges of the tray with a flat spatula, leaving a 1-inch borders. Be patient. This may take up to 10 minutes to spread evenly.
4. Dehydrate at 118 for 6 hours or until dry enough to flip and remove from teflex sheets and place on mesh trays. You can score it into triangle shapes with a knife.
5. Continue dehydrating for 18-24 more hours or until desired crispiness is attained.
6. Break along score lines and store at room temperature in a sealed container.
Makes a big bowl scoopable happiness.
- Have you ever made raw chips?
- What’s your favorite kind?
- What inspires you to write?