Radish Tortilla Chips

Who doesn’t love Mexican food!? I mean, really…

I know personally, I love it. Not as much as Asian food, but a definite second. Most people assume when going vegan and/or raw, that it means giving up some of their favorite foods. Which is sad, because that’s so not true! In fact, when I went to Mexico the first summer after going raw, I was in heaven consuming fresh guacamole three times a day. It’s amazing how many dishes are actually raw, and if not, can easily be converted.

For example: tortilla chips. Sure, the raw version isn’t going to taste like your traditional fried ones, but that doesn’t mean you can’t create a unique and tasty alternative. Moreover, an alternative that’s actually good for you and makes you feel good! One that is light, crispy and won’t weight you down – it’s the best of both worlds, no?

This chip was inspired by a salad recipe calling for corn, jalapenos and radishes. I loved the idea so much, that I decided to convert it into a chip. I also loved the inclusion of radishes, as I believe they are one of the most overlooked vegetables in the produce isle. The radish, among many things, can help reduce cholesterol, support the digestive system, reduce blood pressure, and potentially, help prevent cancer. Truly making it, an amazing food!

Besides the chips, I’ve also included a quick recipe for the easiest and most delicious vegan/raw sour cream on the planet! It’s so good, that it’s almost become a staple in my kitchen. Not only is great with the above, but it’s also delicious with fresh carrots! The guacamole speaks for itself though, as it’s just a quick mixture of fresh avocado, pressed garlic, and a dash of sea salt.

Radish Tortilla Chips

10 radishes (washed, dried)
2 C Corn
6 campari tomatoes
1 tsp sea salt
2 T lime juice
.5 – 1 jalapeno
2/3 C chia seeds

In a high-speed blender, combine all ingredients except for the chia seeds. Blend on high until a smooth consistency is reached. Once blended, add chia seeds by hand. Spread mixture evenly on two nonstick dehydrator sheets. Using a pizza cutter, cut a square pattern and then a diagonal through each square. Or, wait until mixture is somewhat pliable and cut using scissors. Let dehydrate at 105 for 6-8 hours, then flip to mesh D sheets. Continue dehydrating until crispy, about 12-24 hours.

Raw Vegan Sour Cream

1 C soaked cashews (rinsed)
.5 to .75 C water
2 Acidophilus pills
dash of sea salt

In a high-speed blender, blend all ingredients until smooth. Let blender run for a few extra seconds to warm up and jump start the fermenting process. Once blended, place contents in a glass jar (without lid) and let sit in a warm/dark place for at least 24 hours. One fermented, place in refrigerator.

And that’s it – An alternative that’s full of flavor and nutritional goodness!

Have a good weekend!

Tagged as: chips, dehydrator, kids, mexican, party, Raw, side, snack, vegan