I’m delighted to be participating in today’s Virtual Vegan Potluck! This is my second time coming to the event, my first appearance was last May when I brought my Strawberry & Vanilla Bean “Nice Cream.”
Today, I thought I’d share a new recipe for Smoked Paprika Corn Crackers that can serve as an appetizer or a side dish.
I was inspired to make these crackers when Janet of The Taste Space shared her Corn Chip version on a previous Health Vegan Friday recipe round-up. Then, Chef AJ gave me a taste of one she had made at her recent Healthy Taste of LA event. It seems that making homemade chips or crackers using corn kernels is the next big thing!
I made this recipe my own by highlighting paprika, but the sweet, corn flavor is still the best part of these healthy, raw crackers.
To start, just de-frost a 1-pound bag of frozen corn kernels in the fridge overnight. Then, pour the contents into the bowl of a food processor (no need to drain) and add your spices:
This is honestly one of the easiest recipes I’ve ever made:
This is what the “dough” looks like once you blend it together:
I plopped it on a dehydrator sheet:
I used an off-set spatula to spread out the mixture and then sprinkled some extra paprika on for good measure:
I baked mine in the dehydrator, see the instructions for timing. Ta-da!
Here’s the recipe:
- 1 1-lb. bag frozen corn kernels
- 1 teaspoon coconut or Bragg’s liquid aminos
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground mustard seed
- ¼ teaspoon dried garlic powder
- 1 tablespoon dried onion
- 1 tablespoon no-salt seasoning
- ⅛ teaspoon cayenne pepper
- Defrost the corn kernels in the refrigerator overnight.
- Combine the corn kernels, aminos, paprika, mustard seed, garlic powder, dried onion, no-salt seasoning, and cayenne pepper in the bowl of a food processor.
- Process on high until mixture comes together, using a spatula to scrape down the sides if necessary.
- Pour the mixture onto a Teflex-lined dehydrator tray and use an off-set spatula to spread thinly and evenly into a large square.
- Dehydrate at 125°F or 50° C for four hours. Use a knife to score the batter into cracker shapes and reduce the temperature to 115° F or 45° C and bake for 8 more hours. Flip once and bake for another 6-8 hours or until crisp.
- Store in an air-tight container for up to a week.
- Note: I have not tried baking these in an oven. If you want to try that, I would suggest spreading the dough on a parchment-lined baking sheet and baking at 325 degrees for about 30 minutes. Keep an eye on the crackers to make sure they don’t burn. You might also want to flip the crackers once during baking.
These crackers are great for today’s Potluck as an appetizer, but I like serving them with my Mock Tuna salad for a healthy lunch as well. Enjoy!
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 140 healthy, whole food recipes.