A creative use of leftover tortillas is to make chips at home. They are much healthier than store bought chips. Serve with your choice of hummus, guacamole, salsas or any other dip. You can use brown rice tortilla, sprouted corn tortilla or Sonoma brand ivory teff toritllas.
Gluten free tortillas
Melted ghee or any other oil of choice
1. Preheat oven to 350°F.
2. Line the baking tray with parchment paper.
3. Lightly coat both sides of each tortilla with ghee or oil.
4. Stack the tortillas on top of one another and cut into triangles of desired size.
5. Place tortilla triangles on baking sheets in one layer. Sprinkle with salt.
6. Bake tortillas until crisp, lightly browned, and slightly curled, about 8 to 10 minutes. Watch closely so they don’t burn. Use tongs to turn the triangles over and bake on the other side.
7. Toss the warm tortilla chips with additional salt to taste, if desired. They become crisper once they reach room temperature.
8. Serve with hummus, guacamole, salsa or any other dip of choice.
Recipe by Kirti Singh
Kirti Singh is an honors graduate from Bauman College of Holistic Nutrition and Culinary Arts. She has a Masters degree in Food and Nutrition and has also worked as a dietitian. Her entire family, including her son, who is on the spectrum, have greatly benefited from a hypoallergenic and nutrient dense diet. She enjoys using the holistic approach in helping people achieve their goals for better health.
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