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Glutenfree, Lactose-free, Recipes, Sauces and dip, Vegan, Vegetarian, Veggies
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Homemade purple corn crisps with cheese dip


Can I offer some homemade purple corn crisps with cheese dip? Or would you prefer the cheese sauce hot to go with your pasta instead? And the crisps to accompany your guacamole? It’s tasty either way. And colorful. And just nice in general.

To my great happiness, I finally found purple corn flour a while ago. The flour has a wonderful color and in combination with some hot chipotle powder I couldn’t wait to start playing with it. Not to mention the feeling of being able to invite your friends to taste your own home-made crisps …

The cheese sauce

The cheese sauce is not really a cheese sauce, but a very good lookalike. It can be served both hot or cold and can serve for several purposes. It’s almost unbelievable what you can do with some vegetables!
In the coming days there will two more, totally different recipes where I also will use the sauce.

The cashew nuts can be soaked if you prefer, but this time I wanted a quick recipe and added them together with the carrots and potatoes in the same pan. Works perfect too. This way you can make a quick dinner with your sauce on a regular Tuesday if you wish.

If you like it with a bit more weekensfeeling, enjoy the sauce as a dip, combine it with fresh vegetables and crisps.


Cheese sauce

3 small potatoes (about 150 grams)
2 small carrots (about 100 grams)
1 handful / about 50 grams of raw cashew nuts
The juice of 1 lemon
1.5 teaspoons tamari
1 teaspoon of white miso
1/4 dl / 20 grams of sunflower oil (or other neutral oil)
1/2 teaspoon of sea salt
1/4 teaspoon French mustard (be careful not taking too much!)
1 tiny clove of garlic
1/2 teaspoon of smoked paprika powder

How do I do it?
1. Peel the carrots and potatoes. Cut everything into small pieces. Rinse the cashew nuts with water in a sieve.
Pour the carrots, potatoes and cashew nuts in a small pot and cover with water. Cover with a lid and let it boil until the vegetables have become soft.
2. Strain the vegetables and nuts and add everything to a mixing bowl.
Add the other ingredients on the list. Mix everything until you have a perfectly smooth sauce. Pour the ready sauce into a bowl. Avoid covering it until it is cooled otherwise you will get condensation that drops into your sauce!
3. Enjoy the sauce immediately when it’s hot (for example to pasta and/or veggies) alternatively let it cool off and use it as a dip.


Purple corn crips with chipotle

1 tablespoon / 5 grams of physillium husk
1 dl / 100 gram of lukewarm water
1/2 dl / 40 grams of purple corn flour (most probably it works with just plain corn flour too)
1/2 dl / 40 grams of white rice flour
1 tablespoon sunflower oil (alternatively other neutral oil)
A good pinch of salt
About 1/2 teaspoon smoked paprika powder
Chipotle powder (as much as you like but be careful, it get’s spicy very easily!)

How do I do it?
1. Preheat the oven to 175 ° C. Prepare a baking sheet with baking parchment.
2. Blend the physillium husk and water in a bowl. Leave it for about 5 minutes. The water and the physillium husk will become a gel.
3. Add in the remaining ingredients. Gently fold the ingredients together with your hands until you a smooth and easy to work with dough.
4. Brush some oil on the baking parchment and place the dough on the paper.
Brush some oil on another baking paper and place it on top of the dough. Roll out the dough as thin as possible.
5. Cut or punch the dough into a triangular pattern like tortilla crips.
6. Place the baking sheet in the oven and bake for 7 minutes.
Break the crisps were you already made the cuts for the crisps. Turn them over and bake for another 7 minutes. Make sure they don’t get burned!
7. Let the crips cool off and enjoy. Store the crips in an airtight container.

These recipes are free from gluten, lactose and refined sugar.


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