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Raw Tortilla Chips


Make these guilt-free raw corn chips for your next Mexican dinner!

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Rate this recipe 4.6/5 (5 Votes)
Raw Tortilla Chips 1 Picture


  • 4 cups frozen, uncooked corn
  • 1 Tbsp plus 1 tsp lime juice
  • 2.5 Tbsp olive oil
  • 3/4 cup chopped red onion
  • 2 tsp salt
  • 1 3/4 cup ground flax seed
  • 2 tsp chili powder
  • 1 Tbsp cumin
  • 1 clove garlic
  • Pinch cayenne pepper
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Servings 16
Adapted from


Step 1

Step 1. Combine all ingredients, except for 1 1/2 teaspoons of the salt, in a food processor and process until smooth.

Step 2. Divide recipe into four, then spread on four teflex dehydrator sheets, about 1/8 inch thick.

Step 3. Dehydrate for 30 minutes to an hour, then score to desired shape with a knife and sprinkle with remaining salt.

Step 4. Dehydrate for 12 to 24 more hours, then turn dehydrator trays upside-down, peel off teflex from the hardened batter, then dehydrate on the chips on screen trays for 12 more hours, or until crispy.

Step 5. Remove from trays and break at score marks.


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