I often invite people to snoop into my cupboard. During my cooking classes, people like to peek in but my friends do too. The most common question is, "Where are your chips and crackers, your snack food?" And the short answer is always the same, "I haven't made them yet".
We know that I have an affinity for Kale chips. Kale chips, however crunchily delicious they are, are not the best chip for dipping or spreading goodness on top of. When I need a chip to dip, I go to my quick and easy tortilla chips, using ready made tortilla's or wraps. My favourite are the brown rice wraps, but the Ezekial sprouted grain wraps work as well.
The best part about these (aside from how easy they are) is that you can make all sorts of flavours, to suit your dipping mood.
The basic recipe is as follows:
Prep Time: 3 minutes
Cook Time: 8-10 minutes
Keywords: bake snack dairy-free gluten-free low-sodium nut-free soy-free sugar-free vegan vegetarian whole food
Ingredients (Serves 1)
- 1 tortilla of choice
- 1-2 Tbs of olive oil
- 1 tsp herbs of choice (see below)
- pinch of salt
- Seasoning ideas:
- Lemon juice + cayenne
- Curry powder and mint
- Coriander +Cumin
- Basil and sundried tomato (chopped very fine)
- Herbes de Provence
- Whatever you have growing in your garden (or on your windowsill)
Heat oven to 350.
Cut tortilla either with knife of scissors into desired shapes, I usually end up with a mix of triangles and squares.
Toss with olive oil, salt and seasoning.
Lay out on a cookie sheet (lightly oiled or coated in parchment paper, a pizza pan with holes also works really well).
Bake for about 8-10 minutes until lightly browned.
Allow to cool slightly and enjoy!
Will stay for about a week in the fridge, you may need to give it a light toasting again to re-crisp them.