My New Favorite Snack
I think I lead a healthy lifestyle. I work out 4 – 5 days a week, I cook Z and I dinner almost every night, and I get about 10 servings of vegetables a day. But I do have one downfall, and that is snacking.
I love to snack! Bring me to a dinner party and I will ooh and ahh over the h’orderves. Some of my favorite meals consist only of cheese, crackers, and pate. I could munch on almonds like it is my job. This is the main reason I do not keep snack foods in the house; besides a piece of toast with almond butter or some carrot sticks our refrigerator is full of meal-only items. When I lived by myself I would come home from work so hungry that I would have a small snack, which would turn into a big snack, and then I didn’t want a real dinner. Now during the week it is not such a problem, since I have become an expert in meal planning, but on the weekends when Z and I usually eat only two meals (brunch and dinner) around mid afternoon I am always browsing the cupboards for something to hold me over until supper.
Tortilla chips are my number one weakness. They are crunchy, salty, and delicious. I will pick up a bag on a weekend knowing that I will finish the whole thing by Sunday night, along with a jar of salsa and maybe some homemade guacamole. In my dream world I believe that tortilla chips are “healthier” than regular chips since there are only 2 – 3 whole, real ingredients listed, instead of a slew of flavorings and artificial colors. But I know they come from the land of the deep fryer, and I could only dream that there was a healthier version out there.
This week, low and behold!, I discovered there is! Jessica posted a recipe for baked nachos on her blog, which immediately caught my eye, obviously because my chip loves are involved. The simple recipe she listed was not only super easy, but used hardly any fat. No deep fryer needed! Take that, Tostitos…I have crossed over an am never going back!
Baked Tortilla Chips (Adapted from How Sweet It Is)
6″ corn tortillas
Salt and pepper
Preheat the oven to 375*
Cut each corn tortilla into 4 or 6 pieces (I cut them into 6, easier to dip into the salsa jar!)
On a metal baking rack, place the pieces in a single layer. Spray the tops with Pam and sprinkle with salt.
Bake for 10 – 13 minutes, or until chips are crisp and golden. Enjoy with your favorite dip!
This chips are perfection, crisp and toasty. I cannot wait to experiment more with these, adding different seasonings and flavors (I am hoping to replicate the Hint of Lime, aka crack chips). Thank you, Jessica, for the awesome recipe. It has already become a staple in our house
Have you created a healthier version of your favorite snack?