Easy oven-baked recipe for sourdough tortilla chips that are low temperature cooked and corn-free for a healthy snack to enjoy with all your favorite dips.
Tortilla chips are a very popular snack item. Unfortunately, commercial brands leave a lot to be desired!
You may know enough to avoid supermarket brands made with GMO Roundup-Ready corn. However, even organic brands have their share of issues.
For example, the most easily GMO-contaminated organic food crop is…you guessed it…corn!
In addition, organic corn-based tortilla chips usually are cooked in rancid vegetable fats just the same as non-organic brands. A quick survey of popular brands reveals one or more of the following as commonly listed on ingredient labels:
Another issue is that the flour used to make the tortillas is not soaked or sprouted, which means it is more difficult to digest and can trigger bloating, gas, or other symptoms for those with an unbalanced intestinal environment.
My solution to these problems has been to make sprouted corn tortilla chips cooked in avocado oil or expeller-pressed coconut oil.
However, if you are sensitive to corn or otherwise have an allergy to it, that solution isn’t ideal either!
Make Your Own Corn-Free Tortilla Chips
If you love tortilla chips and are looking for a corn-free, easily digestible alternative, here’s a recipe I’ve been using for the past few weeks, which my family loves even more than the sprouted chips.
Bonus: the chips are baked which keeps the temperature lower than frying to reduce the creation of acrylamides.
Enjoy these chips alone or try one of these yummy dips:
They are also tasty broken into pieces and served as a salad topper.
Baked Sourdough Tortilla Chips
Easy oven-baked recipe for sourdough tortilla chips that are low temperature cooked and corn-free for a healthy snack to enjoy with all your favorite dips.
Ingredients
- 8 5-inch sourdough tortillas
- 1/4 cup avocado oil
- sea salt optional
Instructions
-
Preheat oven to 350 °F/ 177 °C
-
Baste one side of each tortilla with avocado oil
-
Using culinary shears, cut each tortilla into quarters. Then cut each quarter again.
-
Arrange chips on cookie sheets.
-
Bake for 10-15 minutes.
-
Cool for a few minutes, sprinkle with optional sea salt and enjoy warm!
-
Allow chips to come to room temperature before storing in an airtight container on the counter. Use within 3-4 days.
These sound so good, healthy, and super easy, my kind of recipe, thank you! Question: I’ve never used avocado oil before, I’ve heard it’s only a cold food oil, and should never be heated, is this true? We use coconut oil for everything, but interested in trying the avocado oil.
Not true! Avocado oil has a very high smokepoint and a fatty acid profile that is extremely heat tolerant. You can find out more here: https://www.thehealthyhomeeconomist.com/avocado-oil/
By the way, coconut oil works fine for these as well, but I would use expeller pressed only otherwise your chips will have a coconut flavor.
Great idea! What would be a good gluten free alternative to this that would also provide the benefits of sourdough?
I don’t know of any decent quality gluten free sourdough tortillas unless you make them from scratch at home, but these cassava tortillas are ok for a quickie bowl of tortilla chips that you bake in the oven. https://amzn.to/2ZR5Om2