Who doesn’t love chips? They are salty, crunchy, and make for a nice scooping utensil for healthy dips or salsas. The sad part is, the average portion size normally equals about 13 chips.
We’re not sure about you, but we’re definitely not satisfied after 13 chips?
To help cure the salty, crunchy, cravings, enjoy this easy BAKED tortilla chip recipe. It’s a great addition for our Easy Black Bean Dip too. And although they don’t exactly have the same crunch as Doritos, they do the trick, don’t contain junk food preservatives, and are quite inexpensive to make on your own.
What kind of tortillas?
We choose the Sprouted Grain tortillas (like this) or if we can’t find that, we stick with plain ol’ corn tortillas – making sure we read the ingredients for foods we recognize.
Baked Tortilla Chips
8 small Sprouted Grain OR plain ol’ corn tortillas
Juice from ½ lime
Zest from ½ lime
¼ teaspoon sea salt
¼ teaspoon chipotle or chili powder
½ teaspoon cumin
- Preheat oven to 400 degrees F.
- Cut the stack of corn tortillas in half. Then re-stack the halves and cut into thirds for triangle-shaped chips.
- Evenly distribute the chips on a cookie rack that sits on top of a cookie sheet (so the tortillas are raised). NOTE: if you do not have a cookie sheet, you can lay the tortilla triangles directly onto a cookie sheet.
- Bake for 5-8 minutes.
- OPTIONAL: Pre-mix the lime zest, sea salt, chipotle/chili powder, and cumin. In a paper bag, squeeze the lime juice over the chips and pour the dry mix into the bag. Shake vigorously. Return to the cookie sheet to bake for 2 more minutes.
Yields ~48 chips
Kale. All Day. Err Day.