Homemade Tortilla Chips
I’m always on a mission to take a conventional snack or meal I think my boys will like and give it a healthy makeover. Sometimes it’s just a quick ingredient swap, and other times it’s a bit more of a challenge. But in almost every case, they end up liking our healthy version much better. To me, that is exactly what this journey toward better health is all about: knowing that I’m giving them something that has been made from real ingredients and is so good for them, and then seeing that they’re just as excited about eating it as I am about serving it.
My guys love tortilla chips, but most chips on the market have been cooked in oils that have either been genetically modified or become toxic when heated, and they generally contain a number of unpronounceable and unhealthy ingredients. When we decided on queso as one of our snacks for the Super Bowl tomorrow, I knew I needed to find a healthier alternative to conventional tortilla chips.
This recipe is so quick and easy – it literally comes together in just minutes. It was adapted from a recipe I found here. The chips are crunchy and are packed with flavor. A perfect match for my Healthy Queso Dip.
Homemade Tortilla Chips (Dairy Free, Gluten Free, Nut Free)
1 package of tortillas (I use Rudi’s gluten-free tortillas or Ezekiel sprouted whole-grain tortillas)
2 tablespoons coconut oil, melted
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon sea salt
Preheat oven to 400 degrees. Stack tortillas and, using a pizza cutter, cut into 8 triangle shaped wedges. Set aside. Add paprika, chili powder, turmeric and sea salt to a bowl and mix. Add melted coconut oil and stir until blended together. Add tortilla wedges and mix until lightly coated.
Arrange tortilla wedges on a baking rack and bake for 5-10 minutes. Watch closely, as baking time varies depending on the type of tortilla you use. Remove from oven and serve immediately. Enjoy!