Given my new diet, I have become a slave to food labels. You can find me in the aisles of Whole Foods scanning ingredient lists almost daily.
Cutting out so many foods is definitely a challenge…but thank the good Lord, chips and guac are still fair game.
Many tortilla chips are dairy & soy free but every once and awhile you’ll find soybean oil lurking in the ingredients.
The other night was Mexican night in our house. It was a long day and I was SO ready to sit on the deck and unwind with a big bowl of chips and guac. You can imagine my disappointment when I realized I picked up a new brand of tortilla chips and after eating a handful and double checking the ingredient list, I realized they were made with soy. Such a bummer.
But thankfully I had a package of corn tortillas on hand so I figured I’d just bake up a batch of my own.
It’s super simple and healthier than store bought varieties considering their baked, not fried.
How To Make Healthy Tortilla Chips From Tortillas
Preheat the oven to “broil”.
Using a pizza cutter, cut corn tortillas into wedges or strips.
Align on an un-greased cookie sheet.
Sprinkle with sea salt, chili powder and a squeeze of lime.
Bake until crisp and golden (about 10 minutes but ovens may vary).
I’ve also read that spraying them with coconut oil makes them extra tasty. But this recipe is simple and delicious and completely oil free. In addition to guac, I paired mine with Shauna Niequist’s White Chicken Chili from Bread & Wine.