This super simple recipe is something I whip up for my clients (and myself!) as a healthy and easy alternative to oily tortilla chips! It’s great for whenever you have a craving for something crispy to munch on, and/or are a huge Mexican food fan and want something chip-like.
Here’s one brand I like and use sometimes- the Food for Life Brown Rice Tortillas. There is a small amount of safflower oil in this product (which isn’t the most ideal), but one big whole tortilla only has 2.5 grams of fat. I don’t eat these tortillas every day, but I sure like having them as an option when I’m in the mood for healthy “chips” and salsa.
And the best part? You’re done in just 3 easy steps!
- Lightly toast gluten-free brown rice tortillas
- Cut into triangles on cutting board once cooled
- Serve with a ‘lil guac or lots of salsa.
Here I packed up the oil-free brown rice “tortilla chips” with a jicama-cilantro salsa for a client (she happens to love Mexican food, so I make these for her as a treat sometimes. She’s already given up sour cream and other of her former Mexicana go-to’s…and is doing great!)
Chew them well, and be sure to take a digestive enzyme first!
These chips would be wonderful served with my Asian Tang Dressing, a new recipe from Beauty Detox Foods. The book also features over 87 other healthy and delicious recipes, all of which are gluten-free, soy-free, and combined for optimal digestion.