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