Quick Healthy Baked Cheezy Garlic Corn Chips

I can’t even go fathom how many packages of rice crackers I’ve purchased in my life. The wasteful packages is crappy to think about in itself. I also have this um, tasty issue where I will eat the entire package throughout the day, and the costs add up too. Anywayyyy, that brings me to this: Homemade baked chips! There are a few things that are great about making these:

  1. Save money
  2. Control portions (just make as few or many as you’d like!)
  3. Control what ingredients you’re using
  4. These are easy to make, so if you’re stuck in a snow storm (like me!) without being able to go to the store for rice crackers / chips, then you can make your own!
  5. These can easily be gluten-free if that’s something you’re concerned about.
  6. Know you’re awesome for making your own chips, while everyone else is out buying packaged less cool chips

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Quick Healthy Baked Corn Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 chips
Ingredients
  • 3 small corn tortillas (makes around 16 chips, so adjust the number of tortillas from there), cut into whatever shape chip you'd like
  • ½ tbs nutritional yeast (cheesy flavour)
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • coconut oil / olive oil (I used coconut oil in a spray bottle for easy distribution)
Directions
  1. Preheat oven to 300F.
  2. Slice tortillas using a pizza slicer into the chip shapes you'd like. I just made standard triangle corn chip shapes.
  3. Place the chips into a bowl, spray or drizzle some coconut oil or olive oil, toss, and then add in the nutritional yeast, garlic powder and sea salt and gently toss again to make sure they are all evenly coated.
  4. Place then in a single layer on a parchment-lined baking sheet and bake for around 15-25 minutes. (My tortillas were a bit thicker than ones I have bought in the past, so mine took around 27 minutes. I would check them after about 10 minutes to see how they're doing. At about 24 minutes they went from still being quite bendy to hard at 27 minutes, so I think I'll remove them about 30-60 seconds earlier next time. They will firm up a tad more after you remove them from the heat. I would like to use thinner tortillas next time too... and make them more cheesy and delicious.
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I will probably make another post showing how to make chips completely for scratch, but as this is a super easy recipe, I wanted to make it quick by using pre-made corn tortillas. Get out your tortillas:

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Slice them into chip shapes (Whatever shape floats your boat)

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Place them in a bowl, spray or drizzle on some olive oil or coconut oil (if using coconut oil, make sure it’s in it’s liquid form) and add in the flavour!:

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Place on a parchment-lined baking sheet so none of the chips are touching each other:

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Bake as per the directions and you’re done!:

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smilebrilliant

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One comment

  1. Today is National Corn Chip day, and these look so crave-worthy!! Love this recipe.

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