A gluten free tortilla chips recipe? Sure!
These oil-free, ‘living’ chips are delicious! The recipe is simple and the batter is ready in minutes – which is just as well, because I have to keep making these every week, as everyone who tastes them loves them!
You do have to use a dehydrator or an oven before you can eat them – so they do take longer than 5 minutes – but I have had SO many people ask me to share the recipe that I simply had to post it!
So here it is. It’s one of my all-time favorites.
Makes 3 trays of tortilla chips
Gluten Free Tortilla Chips recipe
You will need:
A good blender or hand blender
A dehydrator, or oven on lowest setting (see tips)
- 6 cups/1.4kg corn kernels (you can use fresh but defrosted frozen ones work best)
- 3 yellow, orange or red peppers, deseeded and roughly chopped
- 1 1/2 cups/120g ground flax seeds (grind 1 cup/80g of flax seeds in a coffee grinder or blender)
- 2 tablespoons lemon juice
- 1 1/2 teaspoons garlic powder
- 3 teaspoons sea salt
- 2 teaspoons cumin
- 2 teaspoons maple syrup, honey, coconut palm sugar, or xylitol
How you do it
Put everything into your blender, except for the ground flax seeds, and blend well (you may need to do this in several batches if you’re using a hand blender).
Stir in the ground flax, using a wire whisk to prevent lumps.
Spoon out the mixture onto three nonstick sheets on dehydrator trays (see tips). Dehydrate at 115° F (46° C) for about 3-4 hours, or until the top side is dry. If using an oven, the process is the same but the time will be greatly reduced (see tips).
Using a knife or pizza wheel, score into triangles or squares.
Then flip over onto the mesh tray (removing the nonstick sheet) and dehydrate the other side for at least 8 hours more (or overnight) until crispy.
Rocking Raw Chef tips
- Flax seed is easy to grind. You can do it either in a high-speed blender or a coffee grinder, which is what I do. Coffee grinders are useful for grinding spices as well.
- Leftover tortilla chips will keep in an airtight container for weeks (especially if they are nice and dry).
- If you’re using an oven on the lowest setting, the time will be much shorter so you’ll need to check your tortilla chips more often. Use a baking tray or cookie sheet lined with parchment paper. Prop open your oven door (you can use some rolled up tin foil round the handle). It should take less than an hour for the top to dry out. Your tortilla chips won’t be fully raw, but they will definitely be healthier than fried tortilla chips – and they’ll be delicious!
And what’s more…
This recipe goes very nicely with the dishes in my 5-Minute Soups & Sides, which has recipes for Ceviche Soup, Oriental Noodl(ish) Soup, Senegalese Style Unpeanut Soup and more.
Enjoy your healthy, gluten free tortilla chips recipe!
And of course, let me know what you think in the comments!