Happy Herbivore Blog

May 3, 2013

How to Make Oil-Free Baked Corn Chips (Healthy Corn Chips Recipe), Plus VIDEO

I love nachos and I love (love!) salsa. Really, the corn chip is just my vehicle for getting salsa and HH nacho cheese into my mouth. (Who am I trying to kid?) 

What I don't love, however, is that all the corn chips at the store — even the "baked" ones — are loaded with oil. Many more are so salty that after eating a few chips, my lips start to hurt. 

I knew there had to be a better way — and Scott found it. 


Scott (my husband) started making us corn chips out of corn tortillas. It's so quick and easy — and they couldn't be healthier. It's not even a recipe, it's a technique.

If you have my first cookbook, The Happy Herbivore Cookbook, you've seen a few flavor variations to these basic chips. 

Today I'm sharing how to do the basic version or, well — Scott is! He's a guest in the video! Enjoy! 


Just be careful not to over-bake or burn your corn chips.


R.I.P. chips!


Recipe:Baked Oil-Free Corn Chips

Prep time: | Cook time: | Total: | 6 servings

Description

Corn chips made at home — fresh and fast!

Ingredients

  • 1 package corn tortillas

Instructions

Preheat oven to 350F and line a cookie sheet with parchment paper. Cut corn tortillas into triangles and place on prepared cookie sheet. Bake 8-10 minutes or until crisp, but be careful not to burn. The chips also crisp slightly as they cool. Sprinkle with seasonings before baking, if desired. 

Note: Make as many as you like! Each tortilla makes six chips and equals one serving.


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