I really like corn chips, but the ones you buy are full of preservatives, GMO’s (genetically modified organisms) and grease – unless you can find organic corn chips at a store near you. In my case, I have to drive almost two hours to get to a store that has them. Frankly, most of the time, I just do without or buy a teeny tiny bag at the gas station if the craving is really bad.
I had come across a homemade corn chip recipe several years ago, but being the picky person I am, did not want to try it. You see, the recipe called for onions and peppers. I hate onions. The smell alone makes me sick. I can handle ground peppers, but not pepper pieces. I set the recipe aside thinking I would alter it but never got around to it. This year I came across another recipe. It had ingredients in it that I didn’t have on hand – so I went in search of the first recipe so I could compare them.
I ended up making my own homemade corn chip recipe – and I have to tell it, the corn chips are delicious! I am going to make a much larger batch the next time. This batch is enough for one person to have a small snack, but there certainly isn’t enough for a family or even two people. You can increase the amount you make by simply doubling or tripling the recipe – and I really do suggest you do that even if you are the only one eating them. They take between four and eight hours to dry – so do keep that in mind before you make these.
Here is the recipe.
- 1 cup whole kernal corn, drained (I used organic corn from a can, but you could use fresh corn)
- 1 Tablespoon real butter
- 1/4 teaspoon garlic powder
- 1/8 teaspoon seasoning salt (I used a spicy seasoning salt I made)
- 2 Tablespoons Herbs de Provence salad dressing (I used an organic brand)
- 1 Tablespoon Parmesan Cheese
- Sunflower Oil (for oiling the soild accessory sheet)
Put the corn, butter, garlic powder , seasoning salt, salad dressing and Parmesan cheese into a food processor.Turn it on and puree the mixture.
Once everything is well mixed, pour the batter onto a greased solid accessory sheet. Spread the batter so it is approximately 1/8″ thick.
Set the dehydrator temperature setting to 140 degrees F. Turn it on and allow the corn chips to dry. Mine took four hours to dry. I used a spatula halfway through the drying process to loosen the corn chips and turn them over onto another oiled solid accessory sheet. The actual drying time will vary depending on a variety of situations. Turn the corn chips over just once during the drying process. The appearance of the corn chips is what you use to determine when you care halfway through the process. The corn chips should look and feel dry on one side and lift off the tray easily. If they try to stick or seem gooey, they need more drying time.