Virtual Vegan Potluck: Smoked Paprika Corn Crackers

November 15, 2013

Smoked Paprika Corn Crackers from Carrie on Vegan: www.carrieonvegan.com

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.”

Virtual Vegan Potluck

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:

Corn cracker mixture

This is honestly one of the easiest recipes I’ve ever made:

Corn Cracker ingredients

This is what the “dough” looks like once you blend it together:

Corn cracker dough

I plopped it on a dehydrator sheet:

Corn cracker dough

I used an off-set spatula to spread out the mixture and then sprinkled some extra paprika on for good measure:

Corn crackers ready to be dehydrated

I baked mine in the dehydrator, see the instructions for timing. Ta-da!

Dehydrated corn crackers

Here’s the recipe:

Smoked Paprika Corn Crackers
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 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
Instructions
  1. Defrost the corn kernels in the refrigerator overnight.
  2. 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.
  3. Process on high until mixture comes together, using a spatula to scrape down the sides if necessary.
  4. Pour the mixture onto a Teflex-lined dehydrator tray and use an off-set spatula to spread thinly and evenly into a large square.
  5. 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.
  6. Store in an air-tight container for up to a week.
  7. 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!

Corn crackers with Mock Tuna Salad

To visit the blog that precedes mine in the Potluck, click here!
To visit the blog that follows mine in the Potluck, click here!
To start at the beginning of the Potluck, click here!

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And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 140 healthy, whole food recipes.

{ 59 comments… read them below or add one }

janet @ the taste space November 15, 2013 at 9:15 pm

Yeah! Who knew I was ahead of the curve? Bring on the corn chips! :) (Glad to hear you liked them, Carrie!)

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Carrie November 16, 2013 at 6:37 am

You’re totally a trend-setter, Janet! Thanks for the inspiration. :)

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Allison (Spontaneous Tomato) November 15, 2013 at 10:17 pm

These look so tasty! I was just thinking today about how it shouldn’t be *that* hard to make homemade crackers, and I how I should eventually try it. It never would have occurred to me that you could make crackers with corn! (I love the corn & paprika combination, too.)

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Carrie November 16, 2013 at 6:37 am

I was so happy with how delicious these crackers turned out, Allison. They are naturally sweet from the corn and they didn’t last long in my house. :)

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Emma November 16, 2013 at 1:50 am

How delicious! I’m a tad obsessed with smoked paprika :S
I really must get myself a dehydrator one day…
Happy potluck!

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Carrie November 16, 2013 at 6:38 am

I loved smoked paprika, too, Emma! Let me know if you try making these crackers in the oven, I’m very curious (I will try it soon as well and report back the results).

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Poppy November 16, 2013 at 3:45 am

Such an interesting recipe!

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Poppy November 16, 2013 at 4:37 am

The blog following yours hasn’t posted. You might want to change your go forward link to the next blog, http://cocinadenihacc.wordpress.com/2013/11/16/setas-trompeta-amarilla-al-ajillo-garlic-yellow-foot-mushrooms-virtual-vegan-potluck/ :D

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Carrie November 16, 2013 at 6:38 am

Done. Thanks for the heads up, Poppy!

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Poppy November 16, 2013 at 8:54 am

My pleasure!

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Suzanne @ hello, veggy! November 16, 2013 at 5:20 am

Simple and beautiful! I seriously need to get a dehydrator…

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Hannah @ CleanEatingVeggieGirl November 16, 2013 at 7:15 am

These sounds awesome!! I have a dehydrator on my Christmas list. I was planning to use it for kale chips and fruit, but now this is definitely on my list too!

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Carrie November 17, 2013 at 6:59 pm

I hope you get a dehydrator this Christmas, Hannah, because it’s so much fun!!! The only problem is you usually have to wait 12-24 hours before something is ready, but it’s usually worth the wait. :)

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Annie November 16, 2013 at 7:17 am

Always on the lookout for new raw cracker ideas – - thanks, Carrie! The paprika on top is beautiful. And thank you for participating in the Potluck!

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Carrie November 17, 2013 at 7:00 pm

Thanks for inviting me and for being the hostess with the most-est, Annie! I’ve updated my “forward” link, too, thanks for the update.

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Shannon November 16, 2013 at 7:29 am

Those look and sound delicious :) our dehydrator is so underused… I’m definitely saving this recipe.

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Carrie November 17, 2013 at 7:01 pm

Thanks, Shannon! Let me know what you think of the recipe, it’s my new favorite cracker recipe for sure.

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Ordinary Vegan November 16, 2013 at 7:32 am

That looks so yummy Carrie and just what I need!

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Annie November 16, 2013 at 7:33 am

Carrie, Lizzie Fit’s post is now live – can you update your GoForward button to:
http://lizziefit.wordpress.com/2013/11/16/virtual-vegan-potluck-spinach-artichoke-dip/

Thanks!

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Carrie November 17, 2013 at 7:01 pm

Done! :)

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Joanna November 16, 2013 at 7:34 am

These look delicious! I wish I had a dehydrator but I think I may try baking these in the oven.

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Carrie November 17, 2013 at 7:01 pm

Let me know if the oven works okay, Joanna. I want to try a batch that way, too, just to make sure I have the temperature and baking time correct on the recipe.

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Renard Moreau November 16, 2013 at 8:37 am

[ Smiles ] Another great vegan recipe!

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Carrie November 17, 2013 at 7:02 pm

Thanks, Renard! :)

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Bryanna Clark Grogan November 16, 2013 at 9:51 am

These look absolutely fantastic! I love corn and this is so original!

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Elyse @ Lizzie Fit November 16, 2013 at 10:36 am

Great recipe, Carrie! Mock tuna salad would be perfect with these.

Sorry about the publishing mishaps today! Everything is control now and you’re linked up on my post :) http://lizziefit.wordpress.com/2013/11/16/virtual-vegan-potluck-spinach-artichoke-dip/

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Carrie November 17, 2013 at 7:02 pm

My links are updated now, Elyse! :)

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Elyse @ Lizzie Fit November 18, 2013 at 11:37 am

Thanks lady :)

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Liane November 16, 2013 at 10:45 am

Yum, anything with sweetcorn in it is a winner for me :) they sound delicious.

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Carrie November 17, 2013 at 7:02 pm

Thanks, Liane! :)

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Roxanne Rit November 16, 2013 at 11:23 am

Carrie – I made the Mock Tuna Salad today for lunch for the first time. Absolutely delish!

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Carrie November 17, 2013 at 7:03 pm

Yay!!! So glad you liked it, Roxanne. :)

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Kelli November 16, 2013 at 11:45 am

These look fabulous, Carrie, and so easy! I love corn crackers/chips and smoked paprika… Will be making these very soon!

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Carrie November 17, 2013 at 7:03 pm

Great, Kelli, let me know what you think of the recipe!

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Jeanne November 16, 2013 at 12:23 pm

Hi Carrie!
I can’t wait to make these and you paired it with one of my fav’s of your recipes, mock tuna salad. Ahhhh, life doesn’t get any better than this! :-)
How about a category for dehydrated recipes on here and Vegan Delish?
Hugs,
Jeanne

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Carrie November 17, 2013 at 7:05 pm

Thanks for the note, Jeanne! I have a “raw” category on both! :)

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A. Cook November 16, 2013 at 12:27 pm

Mmm those look scrumptious! Bet they’d taste great with hummus too.

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Shannon @ moveeatcreate.com November 16, 2013 at 3:11 pm

Oh. My. Goodness. These have just made my day. I can only imagine how excited I’ll be when I make them!

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Keely @ Gormandize November 16, 2013 at 3:29 pm

These look positively addictive!

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Yinka November 17, 2013 at 12:05 am

OOOh!!! Something other than kale chips for my dehydrator! These look absolutely lovely.

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Tami @Nutmeg Notebook November 17, 2013 at 6:07 am

I so need to get a dehydrator – do you have any suggestions for what brand and size? These crackers look amazing – I guess I will have to try them in the oven.

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Carrie November 17, 2013 at 7:04 pm

Hi Tami! I use the Excalibur 5-tray version. I’m pretty happy with it, the only problem is how big it is and loud when it is running. I would make sure you really, REALLY want one before investing the $$$.

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Tami@NutmegNotebook November 18, 2013 at 8:09 am

Thank you for the information Carrie. I think I might buy a cheaper, smaller one and see how much I actually use it. I can always upgrade later and give the smaller one to my daughter!

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Carrie November 19, 2013 at 6:20 am

That sounds like a good plan, Tami! I found it took me awhile to get in the groove with the dehydrator, but now I use it at least 2x a week.

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Gabby @ the veggie nook November 17, 2013 at 12:40 pm

This looks crazy delicious Carrie! My dehydrator just bit it (I’m so upset, I only had it for just over a year) or else I would totally be making these asap!

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Carrie November 17, 2013 at 7:04 pm

Oh nooooo, Gabby!!! Does it have a warranty?

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Richa November 17, 2013 at 4:41 pm

I will take anything with smoked paprika on it!

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Maggie Muggins November 17, 2013 at 5:02 pm

These make me wish I had a dehydrator. I could totally see me snacking on these, I love a good crunchy snack.

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Carrie November 17, 2013 at 7:05 pm

Wish I could send you some, Maggie. Oops, I ate them all already! :)

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kimmythevegan November 17, 2013 at 5:16 pm

I love the idea of simple raw recipes! And these look delicious =)
I really like the extra sprinkle of paprika before dehydrating – they look a little more “crisp” after they are done cooking that way.

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Andrea Samuels November 18, 2013 at 4:20 am

Crunchy scrumptiousness! Another to add to the list of must try recipes from this potluck! ;)

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Teresa November 18, 2013 at 11:14 am

Yum! These are so inspiring. I don’t like eating baked flour so this looks like a great alternative! Thank you!

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Carrie November 19, 2013 at 6:20 am

Glad you liked them, Teresa! I love me a raw, grain-free cracker. :)

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Anna {Herbivore Triathlete} November 21, 2013 at 4:38 pm

I really like the flavor combination in these crackers! I bet they’d be delicious with some hummus. Thanks Carrie and happy VVP!

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Beth November 22, 2013 at 10:15 am

These look fabulous and I’m so excited that they’re dehydrated!

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Alex @ Delicious Knowledge November 22, 2013 at 10:40 am

These look so delicious! Awesome recipe Carrie!

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Heather @Gluten-Free Cat November 22, 2013 at 2:09 pm

This is hilarious! I am going to post almost the same thing on Monday…even links to Janet as my inspiration! I put some sunflower seeds in mine. So delicious! I have a bag of corn thawing and will try yours tomorrow!

Heather

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Susmitha - Veganosaurus November 29, 2013 at 6:17 am

Wow these look super crunchy and yummy! I don’t have a dehydrator so I’ll be trying these in the oven soon. Or maybe even sun dry them. I feel like I want some right now! haha

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Jean December 1, 2013 at 7:18 am

Thanks so much for inspiring me to take the plunge & get a dehydrator. I bought a an Excalibur for an early Christmas present and tried these crackers! They came out great and were gone in a couple of days. The only thing I noticed was an garlicky aftertaste so I may leave out the garlic powder next time and see if that takes care of it. Nice to have such healthy crackers! What cracker recipe would go best with nut butter? Flax crackers? There are lots of recipes for those but most use whole flax seeds, which I always had heard did not get digested well. Any suggestions are most appreciated :)

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