Due to some inflammation in my joints in the past couple of months, I’ve decided to get back to being 100 percent on my plant-pure diet. This means no oily veggies and dressings at restaurants, no goat cheese on salads, no more caffeine, and no added sugars. I’m not going to lie — it’s tough sometimes. But the key is finding good ways to substitute healthy foods for the unhealthy ones. For example, last Saturday I had some leftover Mexican ingredients (including my queso!), and I really wanted to make loaded nachos to eat while watching football. Well you can’t have nachos without tortilla chips, and all of the ones you buy are cooked in oil. I’d heard it’s easy to make your own tortilla chips in the oven, so I purchased corn tortillas and made my own. And guess what — they were great!
I found these homemade tortilla chips to be even crunchier than the store-bought kind! They worked perfectly in my nachos, and they’re great for dipping in guacamole and salsa. And what’s even better than their great taste is knowing that I’m doing something good for my body by not causing unnecessary inflammation!
The lime juice is really what makes these tortilla chips super tasty. It also helps the salt stick to the chips, so don’t omit it! When buying tortillas, check the ingredients to make sure there’s no added junk. I used Mission small yellow corn tortillas and cut them into 6ths, but white corn tortillas would work too.
How to make oil-free tortilla chips:
- 10-12 small corn tortillas
- 1/2 lime
- Sea salt
- Preheat your oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Stack your tortillas and cut them into triangles (I cut mine into 6ths).
- Spread the triangles out on the baking sheet so they don’t overlap.
- Squeeze the lime half over the triangles and sprinkle liberally with salt (much of it won’t stick).
- Bake 8-10 mins, or until chips begin to turn golden and are crispy.
- Allow to cool completely before transferring to an air-tight container.
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