Sun Chips contain inflammatory seed oils (sunflower and canola oil) plus corn maltodextrin and artificial flavoring. This DIY version replaces seed oils with heart-healthy avocado oil, uses organic whole grains, and real organic cheese powders for superior nutrition without inflammatory oils.
Based on: Sun Chips Harvest Cheddar Flavored
· Makes approximately 40 servings
· Serving: 14 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Sun Chips Harvest Cheddar Flavored from Sun Chips often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Replaces yeast extract with clean umami flavor and B-vitamins
Instructions
Step 1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together all the organic flours (400g corn, 200g wheat, 150g brown rice, 100g oat) until evenly combined. This multigrain base needs thorough mixing since different flour densities can cause separation - whisk for 2-3 minutes to ensure uniform distribution.
Step 2. In a separate bowl, combine all the seasoning powders: 80g cheddar cheese powder, 20g coconut sugar, 8g sea salt, 15g buttermilk powder, 6g onion powder, 3g garlic powder, 4g paprika, and 12g nutritional yeast. Whisk these together for 2 minutes - cheese powders tend to clump, so break up any lumps completely. This seasoning blend should look uniform and fine-textured.
Step 3. Create a well in the center of the flour mixture and add the 60ml (4 tablespoons) of avocado oil. Using clean hands or a wooden spoon, gradually work the oil into the flour until the mixture resembles coarse breadcrumbs - this should take 3-4 minutes of mixing. The oil replaces the inflammatory seed oils in commercial chips while providing the necessary fat for proper texture and browning.
Step 4. Slowly add 120-150ml (0.5-0.6 cups) of cold water, 1 tablespoon at a time, while mixing continuously. You want just enough water to bring the dough together - it should be firm but pliable, not sticky. The exact amount depends on humidity and flour absorption. Knead briefly (1-2 minutes) until smooth. The dough should hold together when squeezed but not leave residue on your hands.
Step 5. Divide the dough into 4 portions for easier handling. On parchment paper dusted with a little corn flour, roll each portion to 2-3mm thickness (about 1/8 inch) - this matches commercial chip thickness. Use a knife or pizza cutter to score into diamond shapes approximately 2 inches across. The diamond shape helps with even cooking and gives that authentic Sun Chips appearance.
Step 6. Transfer parchment paper with scored dough directly onto baking sheets. Brush very lightly with additional avocado oil if desired for extra crispiness. Bake for 15-18 minutes, rotating pans halfway through, until chips are golden brown and crispy. They should snap cleanly when broken - if still soft, continue baking 2-3 minutes. Cool completely on the baking sheet before breaking apart along score lines.
Step 7. Once cooled, break chips apart and store in airtight containers. These stay crispy for 5-7 days at room temperature. For longest freshness, add a small silica packet or store with a piece of bread (remove bread after 24 hours). Use 14 chips (about 28g) per serving to match commercial nutrition facts. The homemade version provides the same satisfying crunch and cheddar flavor without any inflammatory seed oils.
Storage
Store in airtight containers at room temperature for 5-7 days. For maximum crispiness, avoid humid areas and consider silica gel packets. Can be frozen for up to 3 months in freezer bags - thaw at room temperature for 30 minutes before serving.
Cost Comparison
Cost per serving (homemade)$0.20
Cost per serving (store-bought)$0.75
Savings73%
Higher upfront ingredient cost pays off quickly - most ingredients last 5-20 batches. Organic quality and seed oil elimination provide superior nutrition value despite initial investment.