What happens when you pair a health-conscious, vegan mother of two who has her own diet business with a husband and children who sometimes have other ideas? This blog is a chronicle of my journey to eat and live in a life-affirming way!

Monday, October 18, 2010

Tortilla Chips Without the Guilt!

The chips you buy in the grocery store, even if they are the "healthy" variety are still processed and packaged and sit on the shelves for weeks (if not months!) So, why don't you just make them! Don't have the time? This "guiltless tortilla chip" recipe literally takes under 5 minutes so is well-worth the effort. And, best yet, you always have chips left over to sprinkle over salads, serve with dip or serve as a side to sandwiches or burgers another day! Being a busy working mom, I am all for minimal effort for maximum gain!

Trick number one is to always have a stocked pantry and fridge. We keep Ezekiel tortillas in our freezer at all times. And, when I want to make these chips (or a wrap or quesadillas or something for the kids), I just take them out for a few minutes to defrost. Next, I cut them into triangular wedges and put them on a baking tray with a healthy drizzle of olive oil and dash of sea salt and that is it! Put them in the oven and cook for 350 degrees turning over until both sides toasty and brown. Optional would be to sprinkle them with parmesan, or a vegan cheddar or mozzarella cheese such as Dayia for a more "nacho-y" effect!
Today, I just made them plain and served them alongside a tomato soup for my daughter. Was the soup "homemade"? No, it was Pacifica from a box but we moms can't always do everything!

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