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Corn & Black Bean Chips. Oil- and Gluten-free. Almost Raw.

  • Black Bean and Corn Chips An Unrefined Vegan
  • Black Bean and Corn Chips An Unrefined Vegan
  • Black Bean and Corn Chips An Unrefined Vegan
  • Vegan MoFo 2013 Logo
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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.  The bright flavors of cilantro and lime really bring these chips alive.  Being mostly raw and all.

For the black bean and corn salsa recipe pictured here, please visit my recipe on One Green Planet.

In just a couple of days, the madness of Vegan MoFo begins.  What that means is a whole lot more posts from many of the vegan bloggers I know and love – – and a lot more from me (20+ to be exact, including TWO cookbook reviews with giveaways).  This is my second year and I’m a little better organized (plus I have a theme) than I was last year, but I’m still feeling the pressure and hoping that it all somehow comes together.  If not, well, that’s okay, too.  Here’s to another crazy, fun, and tasty Month of Food!

Vegan MoFo 2013 Logo

Corn & Black Bean Chips

INGREDIENTS

  • 1 cup frozen corn, thawed and drained
  • 1 cup walnuts, soaked for about 8 hours, drained
  • 1 15 oz. 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 tbsp. cumin
  • 1 tbsp. dried onion
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/2 tsp. coriander
  • pinch cayenne
  • zest and juice of 1 lime

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. The chips should be very dry, crispy and break apart easily.  Store in an airtight container.

Black Bean and Corn Chips An Unrefined Vegan

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  1. Ok, you’re killing me Annie! I want to lick my screen!

  2. This is actually the healthiest and tastiest snack food ever :D
    Yum!

    Cheers
    Choc Chip Uru

  3. Lime? Amazing! You’re getting very good use out of your dehydrator.

  4. laurasmess says:

    My brother in law bought a packet of dehydrated chips that looked pretty much like these. Can’t remember the brand. They were good but probably not as good as yours… love the addition of the lime and the spices, yum!!

  5. Lisa says:

    Awesome-needed a good new cracker recipe :)

  6. veghotpot says:

    Looks amazing! I cant wait to get a dehydrator. Can you make these in a very low heated oven instead? x

  7. biggsis says:

    Okay, so I’ve got to ask Santa for a dehydrator. What do you use and are you happy with it? Thanks Annie.

    • I think Santa would be very happy for you to have a dehydrator. You being so good this year and all. I have a 9-tray Excalibur and it’s been great. One thing to keep in mind is that they’re noisy beasts so mine lives in the garage.

      • biggsis says:

        Thank you! Always good to have a review from an actual person rather than a schill ;-) My VitaMix lives in the basement days I work so I can whiz up a smoothie without waking up my boys! Thanks again.

      • The Vitamix is also a monster – – a couple of times I’ve brought it with me on trips and fired it up in my hotel room. I get up pretty early and I’m sure my neighbors didn’t appreciate it – oops! Hey, green smoothies take precedence over EVERYthing!

  8. I have all those ingredients and Amazon dispatched my dehydrator on Monday .. I hope it comes tomorrow so I can make these at the weekend! They look yum.

  9. I’m a chip/cracker fiend! I would probably just eat the entire sheet as one large chip! HA!

  10. You remind me that I want a dehydrator! But I also want a yogurt maker…Ack! I can’t decide! These look lovely! I wish I could eat corn just so I could eat these.

  11. I’m not familiar with Vegan MoFo. Is this something that you started Annie? I’ll check out the link. Celeste :)

  12. […] Corn & Black Bean Chips. Oil- and Gluten-free. Almost Raw.. […]

  13. Your chips sound divine! I can’t wait to see what you have up your sleeves for MoFo next month. I can’t believe it’s just a day away!

  14. So excited about this year’s MoFo!

  15. Cleanest cracker recipe ever? I think so!

    Also, drats, can’t believe I will not be participating in MoFo again…oh well there’s alwas next year and I can’t wait to read your posts!

  16. Claudia Cihlar says:

    Made these over the holiday weekend in the oven as someone suggested – 175 degrees. They are wonderful! Transferred them to an aerated pizza pan after I scored them to increase the air circulation! Thanks Ann! Claudia

  17. […] Almost Raw Corn and Black Bean Chips […]

  18. […] Corn and Black Bean Chips (An Unrefined Vegan) […]

  19. Alandria Hunt says:

    Instead of me using corn, maybe rice flour? What do you think, I’m Trying to stay away from corn.

    Thanks!! :)

    • An Unrefined Vegan says:

      Hi Alandria – Wow, I’m not sure about that. Instead of rice flour, you might try cooked brown rice – though I’d lightly pulse it rather than blending it completely. I’m afraid the rice flour might be too gummy and not be great for the texture of these crackers, especially if you’re dehydrating them instead of baking them.

      • Alandria Hunt says:

        Thank you! I don’t have a dehydrator so I will be baking them. Cooked rice probably would work just fine.

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