My husband Dinny and I had lunch with our daughter Claire and her friend Sigrid. Sigrid finished Culinary school in New York and moved back to Arkansas. She had our undivided attention on this subject. “Got any good recipes for us? Knowing Dinny and I eat a plant based whole foods diet, she told us about homebaked gluten free tortilla chips. I quickly wrote down the steps on a napkin and, upon finishing our lunch, we headed to the local health food store.
One pkg sprouted soft tortilla shells Burrito size. Cumin, Organic Extra Virgin Refined Coconut oil, Himalayan salt.
Lay tortillas on a cookie sheet. Put some coconut oil on your fingers and spread on the tortillas until covered. Sprinkle Cumin and Himalayan salt to taste. Stack the tortillas one on top of the other and cut into small pieces. Spread them around on the baking sheet. Bake at 350 degrees for approximately 10 minutes.
I made Guacamole dip with mine. With Thanksgiving coming up, I might add cinnamon and serve with a homemade plum sauce. They are much better than store bought and make for a great conversation piece with my guests.
simplify123 
Eating healthy is a goal of mine and Georges although going totally vegan is not in the picture right now. Maybe on down the line. George loves salsa and guacamole so I will be trying these healthy chips for the holidays for sure!
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