It can be challenging to find oil-free tortilla chips on the market. Sometimes even the “baked” varieties contain unwanted ingredients. But here’s a solution which is easy, cheaper, and it my opinion, much tastier!
Purchase corn tortillas, the type that come in a paper wrapper. The ingredients are typically corn, water, and lime. Cut into quarters, brush or spritz with a little lime juice, and add a salt (or low salt/salt-free) seasoning or other spice. Bake on a parchment or silpat lined baking sheet at 350 for 13-15 minutes until crispy (they may require more time, it depends on your oven. Keep an eye on them and be sure they’re crispy, but not burnt. They’ll harden up a bit as they sit, too.) Note: You can also make tostada shells using this method, simply bake the tortilla whole rather than cutting it.
For the batch shown in the photos, I used NutraSalt Low-Sodium Seasoned Sea Salt. It packs a bit of a punch due to the added spices and paprika. Serve with your favorite salsa (mine happens to be any mango or peach based salsa, which offsets the spices nicely). Bon Appetit!
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As the author of The “Plan A” Diet: Combining Whole Food Plant Based Nutrition with the Timeless Wisdom of Scripture, Cyd illustrates the correlations between biblical principles and healthy eating, and provides readers with effective strategies for taking an active role in their health. She offers a variety of educational and cooking classes, provides nutritional coaching on both individual and corporate levels, and speaks to local groups. She’s currently developing an online Transformation System in order to help those struggling with chronic health or weight issues to finally achieve long-term success. She and her husband live in Illinois, where they enjoy outdoor activities, classic movies, and old Volkswagens.