Inspiration from Meghan

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Chip Chips


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:

Chip Chips

by Meghan Telpner

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.

Print This Recipe: Chip Chips

16 Responses to “Chip Chips”

  1. This sounds wonderful! I'm definitely making these.
  2. Oh, and try a squirt of agave nectar when making those kale chips. It gives it a nice "sweet & salty" flavor that's pretty darn addictive.
  3. That sounds great Kelly!
  4. gettinggreen said…
    I actually just made kale chips for the first time the other night... honestly thought they'd taste kind of gross but had all this leftover kale. And WOW -- they were amazing! Now I'm totally addicted. I find the green kale with flatter leaves works better than the purple kale, though. Just my two cents. Also, you'll be happy to know that I nearly caved and bought a small can of Pringles at the airport recently because there is NOTHING healthy in that place, but then I saw it was 15% saturated fat and barely any real potato content, so I had a pesticide-drenched apple from Chile instead.
  5. Meghan Telpner said…
    Gettinggreen/Vanessa- how can you doubt my kale chip authority. And when in doubt- a pesticide, well travelled apple is a way better option than a chemical ladden, GMO potato scraps fried anything.
  6. Andrea said…
    Yum. Into the recipe file it goes. I'm surprised I haven't thought to do this before. Now I have an idea for those Ezekial sprouted grain wraps in my freezer. (Been trying to clean that out.)
  7. Oh I love homemade tortilla chips!
  8. Jes said…
    I love the idea of baking these! I'm not ashamed of my c.1970 deepfryer, but baking is definitely a lot more sustainable for my health!
  9. Julia said…
    Rice tortillas are you of the few things I can eat so I can't wait to try these! I've really been missing chips!
  10. Marissa said…
    I don't do grains so chips like that don't work for me. As a sub I thinly slice raw eggplant and dehydrate in my dehydrator until crispy. They make a very good replacement for pita, and taste amazing with hummus! Plus you can season them any way you like!

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