raw tortilla chips- FINALLY!!
I dont like salt. In case you havent noticed in looking at my recipes ;) I believe there is plenty of natural salt in the foods mother earth produces. Sometimes you just want that old school chips and dip. I try not to ever that stuff though and make my own, frequently. When friends have a gatherings, Im always the one to bring the dip or dessert. Now, FINALLY!!! I bring to you the chip. The classic tortilla chip but all OG RAW EPIC CREATIONS style :) After the atrocities that Monsanto continues to put our seeds, food sources, and earth through, I never buy corn. I dont eat corn. Its one of those things that I just dont have alot of faith in ever being organic again. Much like wheat. Theres no such thing as organic wheat. Its been decimated and destroyed until there is no longer an organic seedling left. It sickens me and thats all I'll say about that topic. In an effort to appease those that have asked the question about raw corn chips, I went to VC and bought "organic" corn. So here it is my loves. Give it a whirl and see what you think ;)
3 small ears of corn
1.5 cups filtered water
1.5 TBS olive oil
and for those of you that just cant fathom saltless chips (even though they are amazing), add 1-2 tsps of salt
need a little kick? Optional 1 jalapeno with seeds
Shuck the corn and milk it into the blender with the rest of the ingredients. Blend until everything is broken down. Let thicken/stand in bowl for apx 30 min - 1 hour. If you pour mixture into the bowl to thicken it is EASIER to remove and place on teflex than it is to scoop the dough out of the blender. Just sayin. Dehydrate at 145 for 1 hour than lower temperature to 115 for the remainder of the time. When top is dry, flip it and put onto mesh sheet in dehydrator. Clean your teflex :) chips should take 4-6 hours. Then hit the reply button at the bottom of this post and tell me how your chips turned out. Refer your friends so we can nourish each other :) hehehe! xoxo
145 is really high, wouldn't that prevent this recipe from being raw?
ReplyDeleteGreat question!!
ReplyDelete145 is high if you are using an oven. If you are using an Excalibur dehydrator then it is within the normal range. Whenever you are making raw chips and bread, the first 1-3 hour range is at 145 with the remainder time being at 115. Dehydrators should be fan operated not heat oriented. According to recent research it is actually better to start dehydration at 145 because of the water content in the food. The dehydrator is causing the food to "sweat out" its moisture content. The moisture in the dehydrator reduces the initial food temperature by another 20-25 degrees. As you reduce the temperature, moisture is able to pass from the inside to the outside of the food being evenly distributed and quickly to boot. By doing this you inhibit the growth of bacteria by reducing time spent in the dehydrator as well. The longer food sits in the dehydrator the more potential there is for enzyme degradation. Of course this information is best used with the Excalibur because if its unique design to avoid hot spot areas and its temperature controls shut off when the "heating element" reaches set temp.
I hope this answers your question :)