Sprouted Corn Tortilla Chips

Posted by on May 9, 2010 | 4 comments

Food For Life Sprouted Corn Tortillas, defrosted
oil of choice (I like coconut oil for this, but olive oil works too)
sea salt

  • Preheat oven to 375.
  • Cut round tortillas into desired chip size & shape.
  • Place cut tortillas in large bowl, and toss with oil to coat (I use 2 packages of tortillas, and maybe 3 TBSP of oil – give or take).
  • Spread chips on 2 baking sheets in single layer, and sprinkle with salt.
  • Bake for approx 12 mins or until they look good to you.

Depending on how many chips you’re making, you may have to do a second round.

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SIDE NOTES:

~ For quick cutting, stack several of the tortillas on top of each other and use a serrated bread knife to cut through all of them at once (I usually cut through the entire stack all at once – extremely quick, especially compared to the first time I made them – cutting each tortilla individually!).

~ These are some good chips! The first few times, I made them in a pan on the stove, but it didn’t work out too well. Oil splattered everywhere, it got really smokey, & it was hard to manage getting the cooked chips out of the pan, sprinkling them with salt while they’re still hot (so the salt sticks), and also getting the next batch of chips in the pan before the hot pan is sitting empty for too long. It was a delicate balance, & even with 2 people, it was messy & annoying. So, I decided to experiment in the oven & it made things much easier & yielded great chips, so this is the method that has stuck for us.

~ If they turn out a bit chewy (as opposed to crunchy), next time, cook them a few minutes longer.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating 100% raw, substitute raw honey for the maple syrup and use vanilla bean.

~ Cooking with coconut oil is very easy, as it’s no big deal to scoop out the amount you need & throw it in the pan/pot you’ll be cooking in. However, if you want to toss something with oil, coconut oil is slightly less convenient since it’s a solid at room temp (it has a consistency similar to vegetable shortening).

~ It has to be melted first, which isn’t that big of a deal, but it does take about 1 extra minute of prep. Simply scoop some out into a small steel container (I use a heavy duty measuring cup), set it on the stove over low heat & it will melt into clear oil in about a minute.

~ If you’re tossing it with something cold, the oil may become solidified again as it sits which is no big deal either (Click on photo of chips on tray for a close up look. The chips were cold, as they were just defrosted, so after I tossed them with the oil, it solidified onto the chips. As soon as you put them in the oven, it’s oily oil again – so no problem)

For information on the health benefits of coconut oil, see “health topics” section, or visit www.coconutresearchcenter.com


  • Chris

    Thanks for the recipe… I tried these while I was in a health food store in Utah and loved them, now I can’t wait to try this recipe.

    • http://dianeschnier.wordpress.com Diane Schnier

      Coincidentally, just made these last night……sooooo good =) Enjoy!

  • Robin

    FYI – Food for Life Organic Sprouted Corn Tortillias ARE NOT GLUTEN FREE, Unfortunately they soak the corn in Barley Malt water, although they do not put that on the package, they put “filtered water”. Many Celiacs have received belly aches from this product by being duped by their label. and that is why they only put Wheat Free and Not Gluten Free – because it has Barley!

    • http://dianeschnier.wordpress.com Diane Schnier

      Hi Robin. Thanks so much for the info. I was surprised to hear that! Did you get that directly form the company? I decided to call myself to double check, and “Food For Life” said there isn’t any barley used in the processing, and what’s listed on the ingredient label are the only ingredients. Her explanation as to why the tortillas are labeled wheat free (& not gluten free) is because the corn comes from an outside source, and they have never had the tortillas officially tested for any trace amounts of gluten. Not exactly sure what that means, since corn is by nature, a gluten free food. Perhaps if the farm handles other gluten containing grains there could be cross contamination issues. In any case, the belly always has the last word! They work well for us (as none here have celiac), but it’s always good to caution others who have more serious problems with even trace amounts of gluten. Thanks for letting us know, and feel free to post back with any additional updates on the topic =)