dip this, tortilla chips
an ash wednesday tribute….from a guilt stricken catholic
tortilla chips are quite literally my biggest food weakness and hence i can easily crush a whole bag in one sitting, and then proceed to berate myself for several consecutive days due to my poor decision making and lack of will power. so, on this first day of lent when all good catholics vow to give up something they love for 40 days and 40 nights, i embark upon my annual tradition of disowning tortilla chips and cussing. and as such, these healthy (and just as tasty) alternatives to tortilla chips is me mentally flicking off lay’s and every other tortilla-chip-manufacturing-organization that fills the chip aisle at your local grocer. and fyi, mentally giving “the bird” isn’t technically cussing. happy lenting!
whole grain baked chips
prep time: 10 minutes
cooking time: 10 - 12 minutes
grocery list:
1 package ezekial sprouted grain tortillas
1 package spelt tortillas (can buy at trader joe’s or whole foods)
2 - 3 tbsp olive oil
sea salt & ground black pepper
mexican seasoning (optional)
preheat oven to 375 degrees. remove tortillas from wrapper and using a pizza cutter, slice tortillas into triangle “chip”shape, similar to cutting a pizza. place triangles into a mixing bowl and slowly drizzle in olive oil and salt, pepper and seasoning while gently tossing. work to get some oil onto all the triangles. place triangles onto cookie sheets, making sure to not overlap. place in oven and cook for about 10 - 12 minutes or until golden brown. if you’d like, you can flip tortillas after they’ve been cooking for about 8 minutes, but it’s not necessary. remove from oven and serve with your favorite guacamole, salsa, or dip.
these chips keep for several days and our great to divide into single servings and take to lunch.
