Why is it recommended to soak the walnuts before processing?

Soaking the walnuts for about 8 hours helps to soften them, ensuring a smoother and more uniform mixture when combined with the other ingredients in the food processor.

Can I bake these Corn and Black Bean Chips instead of using a dehydrator?

This recipe is specifically designed for dehydration to achieve a very dry and crispy texture; baking would likely result in a different consistency and may not yield the desired chip-like crunch.

How do I ensure my dehydrated chips become truly crispy?

For optimal crispiness, follow the two-stage dehydration process: start at 145F for 30 minutes, then reduce to 115F for about 10 hours, flipping the chips after 3 hours to ensure even drying.

What role does the flaxseed meal play in these chips?

The flaxseed meal acts as a crucial binder, helping the corn and black bean mixture hold together firmly and contributing to the final crispy texture of the chips.

What is the best way to store these dehydrated Corn and Black Bean Chips?

Once the chips are very dry and crispy, store them in an airtight container at room temperature to maintain their crunch and freshness.

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Corn and Black Bean Chips
[Vegan]

Name: Corn and Black Bean Chips [Vegan]
Cook time: 30 min
Yield: 1 dehydrator sheet
Ingredients: 1 cup frozen corn, thawed and drained; 1 cup 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 tablespoon cumin; 1 tablespoon dried onion; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon coriander; Pinch cayenne; Zest and juice of 1 lime

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Crispy, golden-brown dehydrated corn and black bean chips, flecked with green cilantro, arranged on a serving platter with a side of fresh salsa.

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Corn and Black Bean Chips [Vegan]

1478

1 dehydrator sheet

Dairy Free

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.... Read More

Ingredients You Need for Corn and Black Bean Chips [Vegan]

1 cup frozen corn, thawed and drained
1 cup 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 tablespoon cumin
1 tablespoon dried onion
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon coriander
Pinch cayenne
Zest and juice of 1 lime

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How to Prepare Corn and Black Bean Chips [Vegan]

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.
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.
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.
Turn the dehydrator to 145F and dry for 30 minutes. Remove the sheet from the dehydrator and gently score the dough into desired shapes. Turn the temperature to 115F 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.
The chips should be very dry, crispy and break apart easily. Store in an airtight container.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.