Enjoy a nut free version of corn chips with this delicious recipe!



Equipment needed:  Blender, Dehydrator

Use the T100 - thin triangle Easy Chip form or T200 - thick triangle Easy Chip form


3 cups organic corn (fresh or frozen)
1 large sweet onion
4 cloves garlic
1/2 cup sunflower seeds
1 cup pumpkin seeds
1/4 cup whole flax seeds
1/2 cup hemp seeds
1/2 cup whole chia seeds
1 teaspoon ground cumin
2 teaspoons Himalayan pink salt
1 1/2 to 2 cups pure water


  • If using frozen corn, completely thaw. Grind seeds in a high-speed blender into a flour and set aside. Roughly chop sweet onion and put into the blender along with the thawed corn. Blend until liquefied. Pour the corn - onion mixture into the food processor first, add the ground seeds, garlic, cumin, salt and water and process until smooth batter is formed.
  • For thin crispy chips, use the thin triangle Easy Chip form(T100). For a thicker dipping chip, use the thick triangle Easy Chip form(T200). Place the Easy Chip form on the Teflex Dehydrator sheet and spread the batter. Remove the form and continue on to the next sheets until all batter is used. Dehydrate for 6 hours at 115°F, then remove the Teflex sheets and continue dehydrating for approximately 18 more hours on the mesh screen. Store at room temperature.
  • Optional: after spreading the batter on the Teflex sheet and removing the Easy Chip form, before dehydrating, sprinkle with additional flax seeds while the batter is still wet.

Makes approximately 225 thin chips or 100 thick chips.