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
Recommended machine
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
Ingredients
macros
  • 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
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 image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

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

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

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

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

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

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time 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
Ingredients
macros
  • 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
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.
more recipes
Dehydrated Vegetables

Sour Cream and Onion Potato Chips | Commercial Dehydrators

You can make one of your favorite flavored chips without the added fat and preservatives! This recipe can be made with either a blender or an immersion blender. Try to spread the mixture as thinly as possible on the dehydrator trays to ensure a chip-like consistency.

Read more
Dehydrated Vegetables

Smoky Sweet Potato Chips | Commercial Dehydrators

A hint of smoked paprika gives these sweet potatoes a savory barbecue flavor. Remember to blanch potatoes first to maintain color and flavor.

Read more
Dehydrated Vegetables

Smoked Collard Green Chips | Commercial Dehydrators

Collard greens are the new kale. These collard green chips have a smoky taste and provide many of the same nutritional benefits as kale.

Read more
Dehydrated Vegetables

Shredded Beets, Carrots, Cabbage, and Apples | Commercial Dehydrators

This is a delicious and pretty side dish that's sweet, crunchy, and full of flavor.

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/