Corn & Black Bean Chips. Oil- and Gluten-free. High-Raw.
August 29, 2013
in Beans · Crackers and Flatbreads · Dehydrator · Gluten-Free · Raw · Slow Food
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Black Bean and Corn Chips An Unrefined Vegan

My roving tastebuds are on a continual quest for yummy, healthy chips – and I think this is my most successful recipe yet.  The inspiration comes from a bag of Garden of Eatin’ Black Bean Corn Tortilla Chips but mine are (mostly) raw, contain no oil and no ingredient shenanigans.  The bright flavors of cilantro and lime really bring these chips alive.  Being mostly raw and all.

For the black bean and corn salsa recipe pictured here, please visit my recipe on One Green Planet.

In just a couple of days, the madness of Vegan MoFo begins.  What that means is a whole lot more posts from many of the vegan bloggers I know and love – – and a lot more from me (20+ to be exact, including TWO cookbook reviews with giveaways).  This is my second year and I’m a little better organized (plus I have a theme) than I was last year, but I’m still feeling the pressure and hoping that it all somehow comes together.  If not, well, that’s okay, too.  Here’s to another crazy, fun, and tasty Month of Food!

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Black Bean and Corn Chips An Unrefined Vegan

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High-Raw Corn & Black Bean Chips

  • Author: Annie
  • Prep Time: 10
  • Cook Time: 1440
  • Total Time: 1450
  • Yield: 36 1x
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Description

Crunchy and satisfying without the overload of oil and salt, these high-raw corn & black bean chips taste great with your favorite dip, salsa, or guac.

Ingredients

Scale
  • 1 cup frozen corn, thawed and drained
  • 1 cup raw walnuts, soaked for about 8 hours, drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1/4 cup red onion (about 1 thick slice)
  • 2 cloves garlic
  • 1/2 cup water
  • 1 cup fresh cilantro
  • 1/4 cup flaxseed meal
  • 1/4 cup sesame seeds
  • 1 Tbsp. cumin
  • 1 Tbsp. dried onion
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/2 tsp. coriander
  • pinch cayenne
  • zest and juice of 1 lime

Instructions

  1. In a food processor, combine the corn, walnuts, black beans, red onion, garlic, water, and process until smooth. Add the cilantro and pulse a few times. You want to be able to see green flecks. Set aside.
  2. In a large bowl, stir together the flaxseed meal, sesame seeds, cumin, dried onion, salt, pepper, garlic powder, coriander, cayenne, and lime zest and juice. Add the corn/bean mixture and stir very well, making sure there are no lumps of flaxseed.
  3. Spread the mixture evenly over a dehydrator tray that’s been covered with a non-stick sheet. It should completely fill the tray. Use a rolling pin, if you like, but I find it goes faster if I just pat the mixture into place.
  4. Turn the dehydrator to 145-degrees F and dry for 30 minutes. Remove the sheet from the dehydrator and gently score the dough into desired shapes. Turn the temperature to 115-degrees F and dehydrate for about 10 hours. To speed drying, after about 3 hours, place a dehydrator tray fitted with a screen on top of the crackers, flip, peel off the non-stick sheet, and put the tray back into the dehydrator.
  5. The chips should be very dry, crispy and break apart easily. Store in an airtight container.

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Black Bean and Corn Chips An Unrefined Vegan

54 thoughts on “Corn & Black Bean Chips. Oil- and Gluten-free. High-Raw.”

  4. laurasmess

    My brother in law bought a packet of dehydrated chips that looked pretty much like these. Can’t remember the brand. They were good but probably not as good as yours… love the addition of the lime and the spices, yum!!

    Reply ↓
    1. An Unrefined Vegan

      That should work just fine – keep your oven as low as it will go and keep the door open a bit to let the air circulate. You might even try just baking them at a higher temp until crisp.

      Reply ↓
    1. An Unrefined Vegan

      I think Santa would be very happy for you to have a dehydrator. You being so good this year and all. I have a 9-tray Excalibur and it’s been great. One thing to keep in mind is that they’re noisy beasts so mine lives in the garage.

      Reply ↓
      1. biggsis

        Thank you! Always good to have a review from an actual person rather than a schill 😉 My VitaMix lives in the basement days I work so I can whiz up a smoothie without waking up my boys! Thanks again.

      2. An Unrefined Vegan

        The Vitamix is also a monster – – a couple of times I’ve brought it with me on trips and fired it up in my hotel room. I get up pretty early and I’m sure my neighbors didn’t appreciate it – oops! Hey, green smoothies take precedence over EVERYthing!

      1. shinygreenlife

        I know! I’m actually reluctant to leave the house today in case the postman calls with it 🙂 I ordered it because of my wasabi pea addiction but I imagine I’ll just accrue a whole new host of addictions with it!

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  16. Claudia Cihlar

    Made these over the holiday weekend in the oven as someone suggested – 175 degrees. They are wonderful! Transferred them to an aerated pizza pan after I scored them to increase the air circulation! Thanks Ann! Claudia

    Reply ↓

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  21. Alandria Hunt

    Instead of me using corn, maybe rice flour? What do you think, I’m Trying to stay away from corn.

    Thanks!! 🙂

    Reply ↓
    1. An Unrefined Vegan Post author

      Hi Alandria – Wow, I’m not sure about that. Instead of rice flour, you might try cooked brown rice – though I’d lightly pulse it rather than blending it completely. I’m afraid the rice flour might be too gummy and not be great for the texture of these crackers, especially if you’re dehydrating them instead of baking them.

      Reply ↓
      1. Alandria Hunt

        Thank you! I don’t have a dehydrator so I will be baking them. Cooked rice probably would work just fine.

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  24. Tim Hordo

    These are just what I need to move away from over-salted store bought bean chips. I love the thickness too, hopefully mine turn out as good as these look! Thanks so much for sharing this 🙂

    Reply ↓

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