Dehydrated Recipes

Chili Corn Chips | Commercial Dehydrators

They’re crunchy, they’re spicy and they’re all-natural, preservative-free corn chips. These are the perfect additions to a game day spread or as a snack with your favorite sports drink.

Shop Nutrition Products
Machine recommendation
Chili Corn Chips | Commercial Dehydrators
servings icon
Serves
3 Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
12 hours 30 minutes
Ingredients
  • 1/4 cup quinoa, uncooked
  • 1/2 tablespoon olive oil
  • 1/2 onion, diced
  • 3 minced garlic cloves
  • 1 can diced tomatoes
  • 1/2 (8 oz.) can tomato sauce  
  • 1/2 can diced green chilies (optional)
  • 1 1/4 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cacao powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon sugar
  • 1/4 teaspoon coriander
  • salt to taste
  • Pepper to taste
  • 1/2 (7 oz.) can corn, drained
  • 1 (10 oz.) can kidney beans, drained & rinsed
  • 1/2 (10 oz.) can black beans, drained & rinsed
macros
Instructions
  1. Cook  the  quinoa  according  to  given  directions  and set aside.  
  2. Place a big pan over medium-high heat and add oil.
  3. Add  the  diced  onions  to  the  hot  oil  and  cook  until tender. Then, stir in minced garlic.
  4. Add  the  cooked  quinoa  into  the  pan  with  tomato sauce,  cumin,  coriander,  cacao  powder,  diced tomatoes, chili powder, and sugar.  
  5. Then,  season  with  salt  and  pepper  to  taste.  Add the diced green chilies and bring the mix to a boil.
  6. Afterward,  reduce  the  heat  and  simmer  for  about half an hour, stirring frequently.
  7. Stir in the beans and corn and continue cooking for 15 minutes. Allow cooling before dehydrating.
  8. Line  the  dehydrator  trays  with  parchment  paper and set the temperature at 145°F (63°C).
  9. Dry the mixture for about 10 hours or overnight.
  10. When done, allow to cool to room temperature and seal in vacuum bags.  Refrigerate until you're ready to use it.  Portion mini tortilla chips or grain crackers in small bags to go with each serving.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main inage
Accessories

40 x 40cm Premium Silicone Non-Stick Solid Mats

Each
£ 39.00 
main inage
Accessories

40 x 40cm Premium Silicone Non-Stick Mesh Mats

Each
£ 45.00 
main inage
Accessories

40 x 40cm Stainless Steel Mesh Trays

Each
£ 85.00 
SALE 45% OFF
Most Popular
Main image recipe
Sale 44% Off
Large Capacity
Main image recipe
Sale 20% Off
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7 m² Total tray area

starting
price
£ 23,295.00 
Sale 27% Off
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
£ 32,995.00 
Sale 33% Off
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7 m² Total tray area

starting
price
£ 49,869.00 
Machine recommendation
Chili Corn Chips | Commercial Dehydrators
Servings
Serves
3 Serves
Prep time icon
Prep time
Dehydration time
Dehydrating time
12 hours 30 minutes
Ingredients
  • 1/4 cup quinoa, uncooked
  • 1/2 tablespoon olive oil
  • 1/2 onion, diced
  • 3 minced garlic cloves
  • 1 can diced tomatoes
  • 1/2 (8 oz.) can tomato sauce  
  • 1/2 can diced green chilies (optional)
  • 1 1/4 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cacao powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon sugar
  • 1/4 teaspoon coriander
  • salt to taste
  • Pepper to taste
  • 1/2 (7 oz.) can corn, drained
  • 1 (10 oz.) can kidney beans, drained & rinsed
  • 1/2 (10 oz.) can black beans, drained & rinsed
macros
Instructions
  1. Cook  the  quinoa  according  to  given  directions  and set aside.  
  2. Place a big pan over medium-high heat and add oil.
  3. Add  the  diced  onions  to  the  hot  oil  and  cook  until tender. Then, stir in minced garlic.
  4. Add  the  cooked  quinoa  into  the  pan  with  tomato sauce,  cumin,  coriander,  cacao  powder,  diced tomatoes, chili powder, and sugar.  
  5. Then,  season  with  salt  and  pepper  to  taste.  Add the diced green chilies and bring the mix to a boil.
  6. Afterward,  reduce  the  heat  and  simmer  for  about half an hour, stirring frequently.
  7. Stir in the beans and corn and continue cooking for 15 minutes. Allow cooling before dehydrating.
  8. Line  the  dehydrator  trays  with  parchment  paper and set the temperature at 145°F (63°C).
  9. Dry the mixture for about 10 hours or overnight.
  10. When done, allow to cool to room temperature and seal in vacuum bags.  Refrigerate until you're ready to use it.  Portion mini tortilla chips or grain crackers in small bags to go with each serving.
comments and reviews
more recipes
Dehydrated Vegetables

Zucchini Chips | Commercial Dehydrators

If you love zucchini but want a healthier snack then this is the recipe for you. Zucchini chips are shaped by using a mandolin and dehydrating them in a dehydrator until crispy. It's an easy way to make your favorite vegetable into a tasty chip!

Read more
Dehydrated Vegetables

Zucchini and Summer Squash Baby Food | Commercial Dehydrators

With this Zucchini and Summer Squash Baby Food, you can know exactly what goes in it. This purees taste great and is easy to make. Give your baby a flavor that they will love!

Read more
Dehydrated Vegetables

Veggie Hash Browns | Commercial Dehydrators

These tasty Veggie Hash Browns are great to keep in the cupboard as they only take a few minutes to prepare and then you have freshly made hash browns that can be thrown on top of your veggie burger or into a salad. The crunchy texture is the perfect compliment to any dish!

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/