Now wait just a minute, I know what you are thinking…isn’t this lady all about eating healthy? And aren’t those chips?
Why yes, yes they are and chips can be healthy in moderation, I will prove it!
Besides, they are yummy.
Two things brought on this chip idea. First, the lovely wifey has been home incapacitated with a broken hand but managed somehow to cook up a delicious chili with red beans and chick peas and ground turkey. I will harass her for the recipe for that. The other factor to consider was that we had two packages of totally nasty, ineffective gluten-free “wraps”. I put this in quotes because you can’t wrap them around anything, they totally fall apart. However, they made AWESOME gluten-free tortilla chips for the chili.
1/2 pkg large tortilla’s (gluten-free or not)
1 tsp chili powder
1 tsp cumin
1 1/2 tsp garlic powder or granulated garlic
1/2 tsp salt
2 Tbsp grapeseed oil
Oven to 400. Cut tortilla’s into wedges or strips. Combine remaining ingredients in a large bowl and toss the strips in the mixture making sure to coat all the chips evenly. Bake in preheated oven for 5-7 minutes or until crisp.
As you can see my chips got a wee bit too dark but they were perfect..I turned the oven off when they were lovely and golden at the edges but unfortunately left them in the oven. They were still so good! The grassy cumin contrasted nicely with the chili and the grapeseed oil holds up really well at high heat without smoking. You can vary the seasonings to taste.
I paired this with a lovely garden salad with guacamole dressing (avocado, vinegar, tomato, garlic) and crumbled chips on top and a green tea and cucumber spritzer.
Ah the end of summer!