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Baked Corn Tortilla Chips
Baked Corn Tortilla Chips
Baked Corn Tortilla Chips – lower in calories & less oil than store-bought tortilla chips. Start with sprouted corn tortillas for an added boost of protein. Tired of plain tortilla chips? Spice up your chips…try sprinkling the corn tortillas with chipotle, chili, or cayenne pepper before baking. Or try garlic-n-onion or Italian spice mix. Or get creative and try your own blend of spices.
INGREDIENTS- please use organic ingredients
- 1 packet Sprouted Grain Corn Tortillas or regular corn tortillas, *see note
- Extra Virgin Olive Oil, in a spray pump bottle, *see note
- Celtic Sea Salt or Himalayan Salt
Note – Sprouting corn unleashes its protein, try a sprouted corn tortilla like Food for Life brand http://www.foodforlife.com/product-catalog/yeast-free-products/tortillas/370C12-Organic-Sprouted-Whole-Kernel-Flourless-Corn-Tortillas or you can use regular white or yellow corn tortillas. Organic is better, but almost all corn in North America is now contaminated or cross-pollinated with GMO corn.
Cooking oil spays contain soy lecithin, the byproduct of chemically processed soy. Buy your own spray oil pump and fill it with a healthy oil like extra virgin olive oil, plus it’s less expensive! http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgarden&field-keywords=cooking+oil+spray+pump
DIRECTIONS
- Preheat oven to 475 to 500 degrees.
- Using kitchen scissors or a sharp knife, cut sprouted grain corn tortillas into fourths.
- Place on a wire rack or a baking sheet and coat both sides with a little bit of oil. If you are not watching your sodium intake, you can sprinkle them with a little salt. Or try a variety of other spices for extra flavor.
- Place corn tortillas in oven and cook for 2-3 minutes on each side. Be sure to watch tortillas closely so they don’t burn. Remove from oven, transfer to wire rack with tongs. Cool and enjoy.