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corn free tortilla chips

My children do not tolerate seeds of any kind. No sunflower, no flax, no chia, and no sesame. Which basically puts any kind of a chip-in-a-bag off limits. Have you ever tried to locate a healthy gluten free chip that is not cooked in sunflower oil ? It’s a rare thing, friends. Instead of allowing myself to get down in the dumps about it, I started making my own. And they’re baked, not fried.

Every once in a while, on Friday evenings, I make four or five tapas and we have a little “graze” for dinner. My husband often requests chips and guacamole. I think we can all agree that chips and guac just isn’t the same with rice crackers, right?  My kids feel as if they are eating just like their Dad when I make these. It’s wonderful.  Side note: I use Food for Life Brown Rice Tortillas. See link below.

2 brown rice tortillas

1.) Preheat oven to 400 degrees. Position the rack in the center of oven.
2.) Bring the tortillas to room temperature: Either let them sit out for about 10-15 minutes. Or microwave on medium for 15-18 seconds.
3.) Cut the tortillas in triangular shapes and place on baking sheets (greasing not necessary). The best way to do this is to cut them in half, layer (stack) them on top of each other and cut into triangles with a good chef’s knife.
4.) Place them on a cookie sheet (or two), spacing about 1-2 inches apart.
5.) Bake for 4-5 minutes (depending on the calibration of your oven). Once they reach 4 minutes, watch them closely!
6.) cool for a minute or two on the cookie sheets and serve.

This post is linked up to Amy’s Slightly Indulgent Tuesdays

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6 responses to “corn free tortilla chips”

  1. Shirley @ gfe said:

    How simple and how wonderful, Stephanie! You’re a wonderful mom! :-) The photo is great BTW … nobody would feel deprived eating those. ;-)


  2. Linda said:

    What a great idea. I have made them from corn tortilla’s but not brown rice tortillas.

  3. Stephanie said:

    Hi Shirley,

    Thank you – you’re too sweet ! Not feeling deprived is what I was going for :) There are so many things we can’t eat – I’m constantly trying to find work-arounds for even the most common things. Every once in a while I’m lucky enough to find a winner :)

  4. Stephanie said:

    Hi Linda – and thanks. I do love corn tortillas and corn chips – but have stopped buying them because my kids don’t tolerate the corn very well. Especially my youngest daughter. Not sure what it is. We’ll steer clear of it for a while longer and see…

    Have a great rest of the week

  5. naomi said:

    They look so crisp and delicious! Your kids are very lucky to have you.

    I just thought I’d mention xanthan gum and corn sensitivity. Some people are sensitive to xanthan gum too, as it is a corn derivative – although it does depend on what part of corn you are sensitive to… Those rice tortillas contain xanthan gum, so worth being cautious for those who are super sensitive to corn.

    I love those Tapas suppers too though – like a little picnic at home!

    x x x

  6. Stephanie said:

    Oh, thank you, Naomi !

    Yes, they do have xanthan. It doesn’t seem to bother us too much. I hardly ever use it in my baking anymore and we eat so little out of a package that we simply don’t ingest that much of it. I do believe some people are so sensitive to corn that they cannot even tolerate small doses. I had cut out corn (and xanthan gum) about a year ago thinking that it was the reason my children were having such a hard time. Come to find out – it was sunflower! Which of course is in just about EVERYTHING. Once we eliminated that we were a million times better. We have corn much less frequently than we used to. It’s funny, keeping a close watch on our corn consumption was one of the first guidelines our Celiac doctor gave us. Apparently, it can be quite problematic for the gluten intolerant. Boo hiss.

    We had tapas tonight – so easy and something to please everyone’s palate :)

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