One of my favorite raw vegan snacks is corn chips with mango salsa. I love a good sweet and salty combo, and the fresh mango in the salsa adds a perfect little burst of sweetness to this dish. It’s so easy to throw all the ingredients together to make a quick and easy appetizer, snack, or side. The hardest part is waiting for the corn chips to dehydrate. Don’t worry, though – they can be made ahead of time and stored in the fridge until you’re ready to eat them. They only contain a few simple ingredients, including raw corn and flax seed.
The mango salsa has been a favorite, easy recipe of mine for years. I love its bright, fresh colors, flavors, and textures. It pairs so well with these raw corn tortilla chips, but would be delicious in all sorts of applications. Same goes for the chips! You can try them out with any of your favorite raw dips. May I suggest my raw sunflower cheese, for instance?
I think this raw corn chips with mango salsa recipe is a great base that can easily be added to or altered to suit anyone’s tastes. I hope you enjoy it as much as I do!
Raw Chips & Mango Salsa
- 1 diced avocado
- 1 diced mango
- 1/8 cup diced red onion
- 2 tbsp cilantro
- 1/2 lime, juice
- salt & pepper to taste
- 1 1/2 cups raw corn
- 2 tbsp flax seed
- 1 tbsp miso paste (optional)
- Blend dry flax seeds into a powder.
- add corn and blend into a dough. Spread the dough thinly onto a teflex dehydrator sheet.
- Sprinkle with salt and score triangle shapes with a knife.
- Dehydrate for 10 hrs or until crispy.
- Mix remaining ingredients together for salsa.