Baked Tortilla Chips

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  • Makes about 32 chips

This simple recipe for homemade baked tortilla chips is a staple for whole-food, plant-based kitchens. These chips can be eaten on their own, served alongside dips such as hummus and salsa, topped with a cheesy sauce for nachos… the possibilities are endless.

Ingredients

  • 1 12-ounce package oil-free corn tortillas

Instructions

  1. Preheat oven to 375°F.
  2. Cut each tortilla into fourths. Place on a cookie sheet covered with a Silpat* and lightly spray each chip with water.
  3. Sprinkle with herbs or salt-free seasonings, if desired.
  4. Bake for 10 minutes.
  5. Turn chips over and lightly spray again with water. Bake another 8-10 minutes, until crisp.

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Make sure you get tortillas that are made only of corn or just corn and lime.  You can also do this with whole-wheat pita, but it would not be gluten-free.

*A Silpat—a reusable nonstick silicone baking mat—is super handy for this recipe, but if you don’t have one, you can use parchment paper.

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Chef AJ

Chef AJ is a culinary instructor in Los Angeles who has followed a plant-based diet for more than thirty years. She is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. Chef AJ’s passion is teaching people how to incorporate more fresh fruits and vegetables in their diet in ways that are easy, delicious, and fun. Visit EatUnprocessed.com for updates from Chef AJ.

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