Pinterest is wonderful and wonderfully inspiring. My creative outlet is sparked by the things I see as I'm scrolling through the pictures. And then I saw this. I don't know why but I felt like I just had to do it. This is the perfect addition to any dip but also atop super green salads. They are great for long flights (hello 5 hour flight back to my home state, California) and also great for beach days. They are perfect.
We can thank Meghan Telpner for the inspiration and her overall fabulous self and fabulous website. I tweaked this recipe, barely, but the recognition and thanks are owed to her. I hope you enjoy these as much as I did!
Raw Corn Tortilla Chips:
4 corn on the cob, shaved off
juice of 2 limes
1/4 cup olive oil
1 cup sunflower seeds
1/2 red bell pepper
2 T coriander
2 T dried basil
1 clove garlic, chopped
1 T miso paste
Put everything, save half a cup of corn kernels, in a high speed blender and blend until smooth. Pour into a bowl with the remaining corn and mix thoroughly. Pour the mixture onto a teflex liner and spread evenly. Dehydrate at 105 for 12-14 hours until tortillas are firm. About an hour into the dehydrating score the mixture in the shape of chips you want. After they are dried through they may still be soft so flip onto a mesh sheet and peel off the liner. Continue to dehydrate until done (I did for a few more hours). Store in airtight container in the fridge.
I found that after they cooled down in the fridge they became even crispier, adding to the perfect crunch-factor.
I served this with some fresh guacamole during one of the Heat playoff games .. We ate these up so fast! They were a hit.
If you don't have a dehydrator then you could try your oven on the lowest setting. Spread the batter on parchment paper on a baking sheet and bake at 200 until they are crispy. Be sure to score the batter ahead of time so they don't turn to shapeless crumbs! Keep an eye on them...
Try them out and let me know what you think!