If you love the satisfying crunch of tortilla chips but want a healthier, customizable alternative, these Dehydrator Corn Chips are about to become your new favorite snack project. Made with whole ingredients and dried low and slow for maximum crispness, these chips deliver incredible flavor without any frying or preservatives. Perfect for dipping, snacking, or seasoning however you like, this recipe is ideal for anyone who enjoys homemade pantry staples, dehydrator cooking, or clean, DIY snacks. Whether you're new to dehydrating or a seasoned pro, you'll appreciate how easy and versatile this recipe is.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook (Drying) Time: 8 to 12 hours
- Total Time: 8 hours 15 minutes to 12 hours 15 minutes
- Servings: 6
- Yield: About 4 to 5 cups of corn chips
Ingredients
- 4 cups corn kernels (fresh, frozen thawed, or canned & drained)
- 1 cup masa harina or fine cornmeal
- 1–2 tablespoons olive oil (optional but adds richness)
- 1 teaspoon salt, plus more to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Water as needed (1 tablespoon at a time)
Flavor Boost Add-Ins (Optional):
- 1 tablespoon nutritional yeast (for a cheesy flavor)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Zest of ½ lime for a bright twist
Directions
Step 1 — Blend the Corn
Add the corn to a blender or food processor and blend until smooth. A slightly textured purée is fine, but avoid large kernels, which can prevent even drying.
Step 2 — Add Masa and Seasonings
Transfer the corn purée to a bowl. Stir in the masa harina, salt, olive oil, and any optional seasonings. Mix well until a thick batter forms.
- If too dry: add water sparingly, 1 tablespoon at a time.
- If too wet: add a bit more masa until the texture resembles thick pancake batter.
Step 3 — Spread the Batter
Line dehydrator trays with nonstick or silicone sheets. Spread the batter evenly about ⅛ to ¼ inch thick. Thin layers make crispier chips, while thicker layers create a slightly chewy interior.
Step 4 — Score the Chips
Use a butter knife or spatula to lightly score lines into squares or triangles. This helps the chips break cleanly once dried.
Step 5 — Dehydrate
Place trays in your dehydrator and dry at 125°F to 135°F for 8 to 12 hours, or until completely crisp.
- Tip: After about 4–5 hours, once the top is firm, gently peel the sheet off and flip the chip sheet to continue drying evenly.
Step 6 — Break and Store
Break the dried sheet into chips following your scored lines. Let chips cool completely before storing in an airtight container to prevent softening.
Nutrition Facts (per serving) — Estimated Values
- Calories: 162
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Total Sugars: 2g
- Protein: 4g
Pro-Tip:
For the crispiest, most evenly dried corn chips, using a high-quality food dehydrator makes all the difference. Not only does a good dehydrator speed up drying time, but it also ensures consistent airflow and temperature—key factors in achieving perfectly crunchy chips every time. If you’re new to dehydrating or your current machine is due for an upgrade, investing in a modern dehydrator can open the door to endless homemade snacks, from chips to jerky to dried fruits. Ready to explore the best options? Click the button below to check out the top-rated Food Dehydrators on Amazon.
Conclusion
These Dehydrator Corn Chips offer the perfect blend of homemade charm and crunchy satisfaction. They're easy to customize with your favorite seasonings and simple enough to prepare anytime you want a clean, flavorful snack. Whether you're dipping them into salsa, pairing them with guacamole, or enjoying them as-is, these chips prove that making your own pantry staples can be both fun and rewarding. Once you try them fresh from the dehydrator, you'll never look at store-bought chips the same way again.
