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Hearty Raw Vegan Corn Chips

A thick and crunchy chip made with only 5 ingredients.
Prep Time15 mins
Total Time16 hrs
Servings: 8
Author: Amanda Nicole Smith


  • 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.


Store in an airtight container in a cool dry place for up to 2 weeks.
Buckwheat can be replaced with flax seed.