Hey superstar, are you a beginner chef looking to try out your beautiful kitchen? Check out this recipe for a quick & easy way to add some more goodness into your day. I love sharing how-tos on homemade tortilla chips because they’re so simple that anyone can make them. Just think of that: you get to be a chef today in under 15 minutes! These chips are not wonderfully delicious and complex I flavor, but also incredibly good for you. Using sprouted tortillas means that your chips will be much more nutritionally dense than ordinary chips whose nutrient power is sadly fried right out of them. The sprouting process tricks the corn into germinating early and a new sprout appears that consumes some of the grain’s starches. What this means is that there is less starch and more protein and fiber in sprouted corn vs. regular corn. Pretty cool, right?
I put paprika and a dash of salt in these, but I’ve made so many other variations of chips with curry, cumin, garlic, coriander, and more. So many options! I hope you take this recipe as an inspiration to try out more variations of your own.
- - 1 packages 6-inch Sprouted Corn Tortillas. I used Food For Life.
- - 2 tablespoons olive oil
- - 1 teaspoon paprika
- - ¼ tsp salt
- - ¼ tsp pepper
- Preheat oven to 400*F
- Cutting the tortillas can be done really quickly by just stacking them on top of each other and cutting them as you would a pizza. Make them as big or small as you like.
- Put them in a bowl, dust with the olive oil and spices, mix, and spread onto a baking sheet.
- Bake for 10 minutes, then enjoy!