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!
