The Raw Truth

Corn Chips

Dehydration removes water while leaving the enzymes and nutrition of the dehydrated food intact. Drying corn concentrates its flavor, and

drying the coconut makes it crunchy and oily, giving these corn chips great flavor and big crunch.

SERVES 4

2 cups corn kernels (approximately 4 ears corn)

1 cup fresh, finely chopped young coconut meat

¼ cup dried cilantro

Dash of freshly squeezed lime juice

Pinch of sun-dried sea salt

In a food processor, process the corn and the coconut meat until well combined. Add the cilantro, lime juice, and sea salt and continue to pulse a
few times until chunky. Spread in a single sheet about ¼ inch thick on a dehydrator sheet or on a flat piece of ceramic. Using one of the methods
described here, dehydrate the corn chip mixture for 5 hours, or until dry on top. Flip and continue to dry for 5 hours more. Cut into triangles and dry
until crisp, about 2 hours more. Keep in a sealed bag or container to maintain crispness.