Sweet Turmeric Corn Chips

food Jan 23, 2017

These sweet and savoury corn chips, flavoured with yellow pepper and turmeric are so delicious, I can't stop eating them. They taste great with guacamole, tomato salsa or cashew sour cream, but they are also lovely just on their own. Crunchy, sweet and lightly salted.


1 yellow pepper, deseeded
1/2 cup filtered water
2 teaspoons turmeric
1 teaspoon sea salt
2 cups (200g) frozen organic sweetcorn
1 cup (approx 100g) almond pulp
1/4 cup (40g) linseed/flax seed
2 tablespoons nutritional yeast flakes
1 teaspoon black onion seeds (optional)


Blend the yellow pepper, water, turmeric and sea salt. 
Add the sweetcorn and almond pulp and blend into s smoothy consistency.
Stir in the linseed/flax seed, nutritional yeast flakes and black onion seeds.
Spread thinly on a non stick dehydrator sheet,
Score first in to squares and then score each square diagonally into triangles.
Dehydrate at 46ºC/115ºF for 8 hours,
Flip the crackers over onto a dehydrator rack and remove the non-stick sheet.
Dehydrate at 46º /115ºF for a further 6-8 hours or until the crackers are completely dry.
Leave them to cool for 5-10 minutes and then store in an airtight container. 
I like the flavour of the black onion seeds, which go so well with the turmeric, but it's a bit of an unusual ingredient. So if you don't have it in your spice rack, you can also use black pepper, or perhaps black sesame seeds to create the black specs in the yellow crackers. 


What is almond pulp?
Almond pulp is what's left over when you make your own almond milk. It's really easy to make and much nicer than shop bought almond milk, and of course without any strange additives. Just use 1 cup almonds, soaked overnight, to 3-4 cups filtered water. Blend for 1 minute and then strain through a nut milk bag. This vegan milk alternative will keep in the fridge for up to 3 days. It can also be frozen. Use the left over pulp in crackers or cakes. If you can't use it straight away, either freeze it or dehydrate it to make almond flour. 

I hope you enjoy this recipe. Create your own variations and share your photos on my facebook page!


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