A thick and crunchy chip made from corn, red bell pepper, buckwheat, peppercorn and lime. With only 5 ingredients these homemade corn chips are quick and easy to prep and pair perfectly with my 5-minute salsa fresca. These chips are also the perfect appetizer for my favorite vegan burritos with raw vegan taco meat!
All you have to do is sprout the buckwheat; it’s really easy I promise, cut the corn and bell peppers, throw the ingredients into the food processor and dehydrate or throw in the oven until fully dried and crunchy.
Buckwheat is one of my favorite ingredients to work in the raw food world. When you sprout and dehydrate buckwheat it becomes crispy and crunchy, the flavor is also easily manipulated. Sprouting buckwheat is extremely easy and takes about 2 days. If you have ever soaked buckwheat you will notice a goo released, this is normal and will dissipate as you continue to sprout.
If you choose not to sprout the buckwheat, you could always substitute with ground flax seed, or you could just soak the buckwheat for a few hours, until soft, and try to rinse off all the goo. I have soaked buckwheat in the morning, rinsed and drained 7 hours later, and the next day they already had little tails. The longer you let the tails grow the more unpleasant the taste becomes, as it starts to taste like grass.
To maintain maximum nutrients and enzymes, I dehydrate my chips for about 12-16 hours at 115 degrees. If I’m around, I’ll dehydrate at 165 degrees for the first few hours to evaporate the water, then if the top looks dried, I’ll flip it onto a ventilated surface and dehydrate at 115 degrees until done. An oven can also be used at it’s lowest setting with the oven door cracked open, times vary, check often.
Once they appear dry on the top; aprox. 2-3 hours later, flip the chips, and lightly cut into the desired shape. Dehydrate until they are completely dried and then break apart and store in the an airtight container in a cool dry place.
Hearty Raw Vegan Corn Chips
- 1/2 dozen corn
- 2 cups red bell pepper
- 1 cup buckwheat; soaked and/or sprouted
- 1 lime
- 1/4 tsp peppercorn
- 1/4 tsp sea salt
- Soak buckwheat in purified water for a couple of hours.
- Rinse and drain in a strainer. Put the strainer over the bowl and cover with a towel.
- Rinse and drain every 8 hours until little tails have begun to sprout.
- Cut the corn off the cob.
- Chop the bell pepper to fit in the food processor.
- Throw all of the ingredients into the food processor and process.
- Spread out to about 1/4-1/2 inch thick on a dehydrator sheet -or- parchment paper on a baking pan.
- Dehydrate at 165 degrees for the first couple of hours until most of the water has evaporated and the top looks dry. Then flip onto a ventilated surface and lightly cut into the desired shape.
- Continue to dehydrate until completely dry and crunchy.
Buckwheat can be replaced with flax seed.