Sometimes you want some crunchy chips to go with homemade roasted salsa, but you don’t want anything fried or anything made with corn (either due to allergies or likelihood of GMOs). This was definitely me last week. So, I decided to come up with a simple baked chip recipe using gluten-free brown rice tortillas. I hope you love them like I do.
2 baking sheets (or bake in batches using 1 sheet)
Unbleached parchment paper
Large glass bowl
Try to buy everything organic. Here’s why.
3 large gluten-free brown rice tortillas
1 tbsp unrefined, virgin coconut oil, warmed to liquid
Zest from 1 lime (about 2 tsp)
1/2 tsp ground coriander
1/4 tsp chili powder
1/4 tsp fine-ground sea salt
This seasoning combo is on the mild side, but tasty. If you want to zest it up even more, double the amounts called for lime zest, chili powder and coriander and add, 1/4 tsp chipotle powder and maybe a pinch of cayenne.
Let’s get started.
1. Pre-heat oven to 350°F and prepare lime zest.
2. Stack tortillas and cut into the chip shapes that you want. Try a cookie cutter for fun shapes like stars and hearts…
3. In a bowl, mix together all ingredients except tortillas.
4. Now add tortillas, and massage in the spices with your hands so all chips are coated. If you don’t like to get dirty, use a pastry brush to coat both sides of your chips. Add more seasoning and oil if you want—pastry brushes tend to suck up a lot of seasoning so you may need to double the ingredient amounts of you go this route.
5. Lay out chips on a parchment-lined baking sheets. Bake for 8–10 minutes, no longer because they can burn quickly.
6. Remove from oven and allow to cool. Enjoy!
Psst! If you don’t have a corn allergy, and/or if you can find GMO-free corn tortillas, use them to make these chips.
Try these chips with:
What’s your favorite dip for chips? Tell me with a comment below.
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