I recently just got off a 28 day cleanse. It was really, really great. Don’t worry, I’m working on a post to tell you all about it. It will probably go up early next week. During this particular cleanse that I did, there were obviously a lot of dietary restrictions. No wheat, no dairy, no soy, no sugar etc. I generally did really well, but you know what? I’m human and gosh darnit, I like food. One day I just knew I needed something to satisfy my chips and dip craving I was having. But regular tortilla chips aren’t permitted. I didn’t really want to go off the cleanse, so I decided to make my own!
This was the same day I decided to make my 5 ingredient guacamole. The chips are so stinkin’ easy and so good. Since we can’t have a regular tortilla I made these from brown rice tortillas. Even if you’re not on a cleanse, you’ll want to try these. And if you are, they are cleanse approved!
Homemade Brown Rice Tortilla Chips
Now, have you ever had brown rice tortillas? I’m sorry, but they’re gross. I bought them thinking I was gonna make some yummy super healthy burrito during my cleanse and I as wrong. They are tough but fall apart easily and they taste similar to cardboard. Or, rather, what I imagine cardboard tastes like since I’ve never had it. So what then was I going to do with all the brown rice tortillas I had? Well, make homemade brown rice tortilla chips! IMO it’s the only way they taste good!
Like I said, they’re super simple and there are two ways to do it. Lightly cooked in olive oil on the stove top or basted with oil and baked in the oven. Obviously the second is healthier but naturally doesn’t taste as good. Still good, I mean, I didn’t have a problem eating them, but I prefer the stove top version.
Version #1: Brown Rice Tortilla Chips Lightly fried in EVOO
Stack the tortillas on top of each other and cut them up using a sharp knife or pizza cutter. Heat up the EVOO or other healthy oil til it’s hot but not smoking. Then place the slices in the oil, fry them for a couple minutes and remove. You can flip them if you want but you might not need to. I’m all about keeping it simple, so I didn’t. Once they’re all cooked, put them in a bowl, toss with some sea salt and devour.
Version #2: Oven Baked Brown Rice Tortilla Chips
Heat the oven to 375°. Stack the tortilla chips on a cutting board like the first version. Baste each side with some EVOO. Place them on a lined baking sheet and place in the oven. Cook for about 10-13 minutes or until brown. Remove, let cool for a few minutes, throw them in a bowl and toss them with sea salt. Devour.
And you know what these go really well with? Yep, you guessed it, my homemade guacamole!! Make it for friends or for your afternoon snack, either way, YUM.
This would be a yummy one to take to your 4th of July Picnic too! If you’re ready to share. Because if I’m being honest, I never want to share… Which, even on a cleanse, isn’t a good thing. Everything in moderation, Natalia. Everything in moderation.
Now pass me the chips!
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