Chili Corn Crackers
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~ raw, vegan, gluten-free ~
My love for corn chips and crackers, sort of morphed into one with this recipe. These crackers have a hearty corn flavor with a lingering chili spice that leaves you wanting more. I made them with almond pulp which made the cracker strong, crunchy and airy. How is that for a description?!
Recipe Inspiration
The inspiration for recipes can hit me at any time. It never takes the time or place into consideration. And when it hits me, I listen… I stop and write.
You can find oodles of recipes written on napkins, old receipts in my purse, on my computer… I even once wrote a recipe out on the back of a prescription that I had to get filled. DOH!!! I lost that recipe. lol
Anyway, this recipe hit me while I was slooooowly perusing the aisles of Hobby Lobby. :) Looking high, looking low, my eyes fell upon some plastic corn in the Spring section. That is all it took. I knelt down, found a scrap of paper in my purse and starting jotting down a recipe. It went something like below…
Ingredients:
Yields 128 crackers
- 6 cups packed, moist almond pulp
- 2 cups water
- 2 Tbsp maple syrup
- 2 Tbsp lemon juice (1 lemon)
Shaker topping:
- 1/2 cup chili corn nibblers
- 1 Tbsp nutritional yeast
- 1/4 tsp Himalayan pink salt
- 1/4 – 1/2 tsp chili powder
Preparation:
- In the food processor, fitted with the”S” blade, combine the almonds, 1 cup dried corn, ground flax, chili powder, salt and cayenne powder. Process until the almonds are broken down to a small crumble.
- Remove the lid and add the almond pulp, water, maple syrup and lemon juice. Blend well.
- Divide the batter into 4 sections, placing one section per dehydrator try. My trays are 14 x14″ so adjust according to your machine.
- Roll the batter out on the teflex sheet that comes with the dehydrator about 1/8 – 1/4″ thick.
- Square up the edges nice and straight, then score the crackers into triangle shapes.
- I used a long metal ruler to score the crackers.
- You can use a pizza cutter or knife, just be careful that you don’t cut the teflex sheet.
- In a grinder such as The Bullet, powder the 1/2 cup of chili corn nibblers, nutritional yeast, salt, and chili powder together.
- Shake on top of the chips/crackers.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for 6-8 hours, flip them onto the mesh sheet and peel the teflex sheet off. Continue drying for another 6-8 hours or until dry.
- Once cool, snap the crackers and apart and store in an airtight container for 2 weeks.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Here is a photo showing you the texture of the nuts, etc. that I created.
After adding the wet ingredients and blending it together, this is what it ought to look like.
Roll out flat and score into the cracker size that you want. I have made them both at 1/4 and 1/8th” and prefer the thinner one. But it’s up to you.
You can also use a metal ruler to score the crackers. Or even perhaps a pizza cutter.
Sprinkle on the topping and slide the tray into the dehydrator.
I always get requests for pictures that show the side view. I did my best. :)
Dried, crunchy, and airy… love these crackers!
Top view.
Side view. That was a hard shot to catch :)
© AmieSue.com
Tags: Almond Pulp, Dairy Free, Gluten Free, Mexican, Refined Sugar Free, Soy Free, sugar free, Vegan
Ami gracias por la receta a mi tambien me encantaan los chips gracias por esta alternativa Dios te bendiga
Google translated your beautiful language for me. :) “Thanks for the recipe Ami my chips encantaan I also thank you for this alternative God bless”.
Your welcome Blanca! HAve a blessed weekend, amie sue
amie-sue
Those sound wonderful. Since you mentioned GMO and the corn. If you have a Trader Joe’s near you, anything in Trader Joe’s with their label on it is GMO FREE! I spoke to them at corporate and also they have fresh corn in packages that is grown specifically for them and non-GMO.
Just wanted to share.
BJ
Oh thank you BJ. I have to drive a good 60 miles for a TJ’s but next time I am in the city, I will take a peek. Good to know and thanks for sharing with us! amie sue
Love your recipes…am unable to find your ruler in your store. Can you send me that link? Thank you for all the wonderful things you do and share.
Hi Sonia,
I don’t sell rulers. hehe I got it at the hardware store. Have a great evening, amie sue
amie-sue,
I am on the lower end budget wise for food and cant afford to make enough almond milk to the pulp so many or your recipes call for. Can you suggest a work around? In one recipe I had some almond pulp so I used that and half sprouted buckwheat and it turned out really well. However, now I am out and am not sure if using all sprouted buckwheat is realistic to get a similar outcome. Anyways, what do you suggest for someone who is “pulp-deficient.” :)
Hello Barbara,
I can’t really give you a straight-across-the-board answer because it will depend on the recipe. I work hard to create the textures that I do when using nut pulps. They are much lighter in texture and taste. Ground nuts / seeds can often be used in place, but it changes the texture and taste. It is a matter of experimenting to be honest. Different textures and flavors are not necessarily a bad thing… just creates a new recipe. :) Buckwheat can work as you found out but too much of it can be really drying to certain recipes. I hope you have a great weekend, amie sue
I love corn chips so I was looking forward to making these Chili Corn Crackers. I made your recipe for chili corn nibbles to use in the recipe and the only problem I had was to keep myself out of the nibbles. They are absolutely yummy on their own. I’m anxiously waiting for them to be dry. They smell so good.
Well good afternoon Grandmama! Nice to hear from you. :)
These do smell divine, don’t they?! I really hope you love them as much as we do. Please keep me posted and thank you for commenting. Have a great evening, amie sue
Hi, Amie-Sue! As we speak, I am dehydrating my corn for the Chili Cheese Crackers. One question…how do you know when to dehydrate for an hour or two at 145 degrees? Is there a rule? I know the reason for it…but I am not sure just when to do it. Thanks, Amie Sue…and please continue with the delicious recipes. They are both a joy and blessing! – Khadija
Good day Khadija, I am sorry that I missed this comment/question! eek. There really isn’t a rule in general. Years ago when creating recipes I wasn’t aware of starting things off at 145 degrees (F). But over time I learned it and have been implementing it when dehydrating. So older recipes may not start off that way. You would be fine to start basically any recipe off at that temp for the first hour, just don’t forget to turn it back down to 115 degrees (F). :) blessings! amie sue