Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 498 kcal | 141 kcal |
| Protein | 26.7 g | 7.6 g |
| Fat | 34.8 g | 9.9 g |
| saturated | 21.5 g | 6.1 g |
| Carbohydrate | 20.6 g | 5.8 g |
| sugars | 7.6 g | 2.1 g |
| Fibre | 2.5 g | 0.7 g |
| Sodium | 899 mg | 255 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 5 3/4 (7-ounce) cans whole kernel corn
- 1.2 kg sharp cheddar cheese, grated
- 2 3/4 cups tomatoes, diced
- 3/8 cup chopped onion
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
Instructions
- Drain the tinned corn thoroughly and rinse it. The packing liquid is starchy and salty, and it is water the machine has to take back out along with everything else.
- Deseed the tomatoes before dicing them. The seeds sit in jelly, and that jelly is by some distance the wettest thing going into the blender.
- Blend the corn, tomato, onion, cheese and seasonings until no whole kernels remain. A kernel that survives stays a chewy spot in a chip that should be crisp the whole way across.
- Spread the batter onto lined sheets thinner than feels right. The cheese is what gives the finished chip its structure, and a thick spread stays leathery in the centre instead of going brittle.
- Set the machine to 60 °C and leave it 7 hours. Cheese means fat, and fat beads on the surface partway through — blot it off with paper rather than letting it pool.
- Score the sheet into triangles as soon as it holds a line. Scored early they separate cleanly, while a sheet left whole shatters into random shards.
- Done is a chip that is rigid at room temperature and snaps rather than folds. Cheese chips feel crisp while warm whatever their state, so judge these only once they are cold.
- Keep them airtight somewhere cool and eat them inside a week. There is real dairy through this batch, and a chip with cheese in it does not keep the way a plain corn one does.
