Although I’m not a huge fan of salty, crunchy snacks, I can easily get hooked on these tortilla chips. Put a plate in front of me and watch them disappear. Baked instead of fried and seasoned with sea salt and spices, these chips couldn’t be healthier.
I rely on snacks in between meals to keep my blood sugar steady throughout the day, so I’m frequently trying to break out of my usual nuts-and-fruit combo and branch into other realms of the snack world. I enjoy these chips with Muir Glen Organic Salsa (or homemade salsa in the summer when I can get tomatoes at the farmers’ market that actually taste like tomatoes). They are equally delicious dipped in homemade Sundried Tomato Hummus or Fiesta Guacamole.
Sometimes I feel like a little kid with the way I eat. Breakfast, snack, lunch, snack, dinner, snack. I’m nibbling on something all day long. Because of this, I never find myself famished or craving junk food. Eating six times a day also provides me with plenty of opportunities to pack in nutrient-dense choices: nuts, fruits and vegetables, lean proteins, healthy oils, and fiber-rich complex carbs.
Check out these great snack ideas from other bloggers. Clearly I’m not the only one with a passion for snacking!
- Cherry Vanilla Power Bars from Elana’s Pantry
- Magic Cookie Power Bars from Simply Sugar & Gluten-Free
- Flax n’ Oat Bars from Alisa Cooks
- Rosemary Roasted Almonds from Two Peas and Their Pod
- Beet Hummus from Simply Recipes
- Sweet Potato Chips from Jenn Cuisine
I’m thrilled to be heading to BlogHer Food in Atlanta at the end of this week. It’s my first time attending this conference, but I’ve heard great things about BlogHers past. If you’ll be there, let me know! I’d love to meet you in person.
And, even bigger news, I’m officially an aunt! Yesterday my sister gave birth to a beautiful, healthy baby boy. He’s not even 24 hours old yet, but already is so deeply loved by dozens of people. I can’t wait to meet the little guy in person this summer. And once he gets a little older, you can bet I’ll dress him in tiny apron and teach him everything there is to know about gluten-free cooking! Who knows? Maybe someday we’ll even share a snack of some of these homemade tortilla chips together. Maybe he’ll even help me make them…
Easy Tortilla Chips
Makes 3 ½ – 4 cups of chips
In two simple steps, you can make your very own tortilla chips—no deep frying required! I whip up a batch of these when I want an accompaniment to salsa, guacamole, or bean dip. They’re also a great topping for chili.
6 (6 inch) gluten-free corn tortillas, cut into wedges
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
½ teaspoon granulated garlic
¼ teaspoon chili powder
¼ teaspoon sea salt, or more to taste
Preheat the oven to 400 degrees F. In a medium bowl, toss the tortilla wedges with the remaining ingredients to evenly coat them with the oil and spices.
Arrange wedges in an even layer on a rimmed baking sheet. Bake for 8-10 minutes until golden brown and crispy. Cool and serve.
Change it up: Play with the spices to find your own favorite blend. For a sweet take on tortilla chips, toss them with cinnamon and a bit of coconut sugar instead of the spices.
Stop by Slightly Indulgent Tuesday for more healthy recipes.