The food I may miss the most with all of these food allergies is likely tortilla chips. Salty and crisp, I used tortilla chips for everything from fresh-from-the-garden salsa to hummus. Having a corn sensitivity is not fun when chips, salsa and guac, were your go-to snack.
A close second is tortillas and tacos.
So, I came up with a plan … comb the internet and find a paleo tortilla recipe that was simple, but tasted great, and then I could also make chips out of them.
I finally found this one from Paleo Newbie. It got great reviews and was easy and straight forward. The first few came out great – looked exactly like a tortilla. The rest of them, I don’t know what I was doing wrong, but they came out more like flatbreads. Let me be clear, it was definitely late, and was my fault – not the recipe. But, that was totally ok, because I really wanted them for dip and salsa anyway.
After letting them all cool, I wrapped them in paper towels and then plastic wrap and refrigerated them for a few days. Then, came what I was waiting for.
I preheated the oven to 350 degrees, and then did this —
– sliced them up like chips
– arranged them on parchment paper
– sprayed them with olive oil
– sprinkled sea salt on them
– baked for about 10-15 minutes
– let cool on a paper towel.
Oh my gosh, were they good!
Some tasted like warm pita and others tasted as close to tortilla chips as I am going to get. It was perfect for the White Bean Artichoke Hummus I had made a few days earlier.
If you face similar food issues, maybe this will help satisfy your taste buds. Enjoy!