Dehydrated Corn Chips Recipe

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These homemade corn chips are made with a small list of ingredients and avoid some of the unhealthier additives that lurk in other kinds of chips.

Photo by Paul Nelson

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Michelle Keogh’s “Dehydrating at Home” is your guide to learning the benefits and the recipes to create the best dehydrated and nutritional foods in your kitchen.

Cover courtesy Firefly Books

14 hrs 15 min to 23 hrs 20 min DURATION

14 to 23 hrs COOK TIME

15 to 20 min PREP TIME

45 to 50 chips SERVINGS

Directions

• To prepare the corn chips, place all the ingredients into the bowl of a food processor and process until the mixture is well combined and fairly smooth.
• Use a spatula to evenly spread the corn mixture onto dehydrator trays lined with non-stick sheets or baking parchment until it is around 1/8-inch (3 millimeters) thick.
• Use the back of a knife to score the sheets of corn into 2-inch (5-centimeter) triangles.
• Dry at 155 degrees Fahrenheit (68 degrees Celsius) for the first 2 to 3 hours of drying, then reduce the temperature to 115 degrees Fahrenheit (46 degrees Celsius) for 12 to 20 hours, flipping the corn chips over after 6 hours and peeling away the non-stick sheet.
• Rotate the trays a few times during dehydrating, until the corn chips are dry and crisp. Store in an airtight container at room temperature.

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  More recipes from Dehydrating at Home:

  Watermelon Chips with Lime RecipeBarbeque Sweet Potato Chips RecipeHoney Orange Beet Chips Recipe

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  Reprinted with permission from Dehydrating at Home by Michelle Keogh and published by Firefly Books, 2015.