MAKING HEALTH A PRIORITY

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Fresh Baked Corn Tortilla Chips (Oil Free)

For week #24 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I baked these corn tortilla chips, which were so EASY!

I'm talking ridiculously SIMPLE. How did I not know about this before?!

I LOVE Mexican food. And it's easy to make a healthy Mexican dish with ingredients like brown rice, beans, corn, avocado, tomatoes, and salsa.  

But those CHIPS. Those deep-fried chips that are usually high in fat and sodium...

They're delicious. And they compliment the meal SO WELL. But they're not exactly on the "health food" menu. 

Until now. :)

Ingredients:

  • 6 soft corn tortillas (the thinnest you can find)

  • Salt and/or other seasonings you like (optional)

Instructions:

  • I researched several online recipes for baking tortilla chips. Oven temperatures varied a bit in these recipes. For me, it worked best to preheat the oven to 350 degrees.

  • Stack the tortillas and cut them into wedges. 

  • Place wedges on a cookie sheet, in one layer (avoid overlapping). Parchment paper can be used but is not necessary. (The chips don't really stick.)

  • I baked the chips for 5 minutes, flipped them over (which might be unnecessary, but I wanted them to bake evenly), then baked them another 5 minutes.

  • After 8-10 minutes of baking, watch the chips carefully, checking them every couple minutes. Take them out when they start to brown. 

  • Allow the lightly-browned chips to sit on the warm cookie sheet and cool. 

  • Please note that they crisp as they cool.  

  • Enjoy!

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This post was originally published on June 27, 2018.