Sprouted Corn Tortilla Chips

I couldn’t very well post a recipe for guacamole without giving a chips recipe to go with it. I know I encouraged you to not eat the guac with chips, but I was actually talking about store-bought tortilla chips. Friends: STOP BUYING TORTILLA CHIPS! Like the guacamole, they are SO easy to make at home – you seriously have no idea – and they will blow any chips you could buy in the store completely out of the water. What I love about making my own tortilla chips is that I can make them out of whatever I want. I was in Whole Foods this morning, a place I go to usually once a month partly because I’m just never near one and partly because whenever I’m there I want to buy everything. One of the most valuable things I’ve discovered on my weight loss journey is Ezekiel bread – a sprouted grain bread that contains no flour and no gluten. It’s very easy to digest and doesn’t mess with your body chemistry like white processed flour. Whole Foods carries the entire Ezekiel line –  you can get hamburger buns, hot dog rolls, bread of various flavors, and tortillas. Today I noticed a new addition to the family – sprouted corn tortillas. What a perfect vehicle for my guac.

Here’s what I did. I preheated my oven to 375 degrees. I sliced three of the tortillas (just because it’s healthy doesn’t mean you can the whole package) like a pizza, creating 8 triangle wedges per tortilla. I placed them on a sheet pan, drizzled just a little bit of olive oil and a sprinkle of salt, then tossed them about and arranged them in an even layer on the pan. Then I just placed them in the oven until browned and crispy, about 10-15 minutes. Pull them out, let them cool a bit – done. It’s that easy. I find with Ezekiel tortillas it is better to cook them a little longer than you think you need otherwise they’ll be chewy. You can follow this same process with any tortillas and also with pita bread. Yum!

Side note – can you believe it’s already Friday?