Truly, Guilt-Free Tortilla Chips

A favorite snack in our house is tortilla chips with salsa and/or homemade bean dip.  The dilemma, though, is that store-bought tortilla chips are not all that nutritious (despite the whole-grain corn status that they have) because of the oil content.  While looking through the McDougall's recipes, I couldn't believe my eyes when I saw this super simple and easy solution to store-bought tortilla chips.  And, the results are wonderful, too, because they come out crispy, taste great, and make the idea of nachos at home (at least, vegan nachos) a healthy and fun dinner and snack alternative.  I also love that the tortillas chips are a whole-grain starch!  Here is the process:

 

Preheat the oven to 450 degrees.  We like the Guerrero brand of white corn tortillas.  I stack a few up and use my kitchen scissors to cute them into triangles (I divide the tortilla in sixths).  Then, I lay them flat on a non-stick, ungreased cookie sheet and put them into the oven.  The other day, I made these and used three cookie sheets, rotating them in the oven with 2 in and 1 ready-to-go.  

Here they are about half finished baking.

 Bake the chips for approximately 5 to 7 minutes (a few minutes more may be needed depending on your oven), just until the chips start turning a very light brown and are crispy.  Also, you can sprinkle salt on before or after, if so desired (I think the salt sticks better put on before baking).  

 And there you have it!  Tortilla chips with no oil that are still crispy and taste great with your salsas and dips.  If all the chips do not get eaten, just be sure to store them in an airtight container.    Who knew eating healthfully could be so delicious!