About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 45 mins

Dehydrating at Home
It’s so easy to make your own delicious corn chips, free of oil and
additives, and completely raw. Use either fresh or frozen sweetcorn;
the end result will be the same: crispy, tasty corn chips.

Yield: 45–50 chips
Prep time: 15–20 minutes
Drying time: 14–23 hours

Posted by Creative Publishing international • Published 1st May 2016 • See Creative Publishing international's 96 projects » © 2024 Michelle Keogh / Quarto · Reproduced with permission. · Dehydrating at Home: Getting the best from your dehydrator, from fruit leathers to meat jerkies by Michelle Keogh, published by Apple Press (£12.99), is out now. Available at QuartoKnows.com

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Creative Publishing international published her project Corn Chips 01 May 09:00

Step 1
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.
Step 2
Use a spatula to evenly spread the corn mixture onto dehydrator
trays lined with non-stick sheets or baking parchment until it is
around 3 mm (1/8 inch) thick.
Step 3
Use the back of a knife to score the sheets of corn into
5 cm (2 inch) triangles.
Step 4
Dry at 68˚C (155˚F) for the first 2 to 3 hours of drying, then
reduce the temperature to 46˚C (115˚F) for 12 to 20 hours,
flipping the corn chips over after 6 hours and peeling away
the non-stick sheet.
Step 5
Rotate the trays a few times during dehydrating, until the
corn chips are dry and crisp. Store in an airtight container at
room temperature.