PP Chili Lime Spiked Corn Chips
Chef: Molly Patrick, Clean Food Dirty Girl
Makes: 36 Chips
Prep Time: 10 min
Cook Time: 8-10 min
Total Time: 20 min
INGREDIENTS
2 T lime juice
1 T water
½ t chili powder
½ t smoked paprika
½ t garlic powder
½ t salt
6 corn tortillas (either 100% corn or sprouted corn)
DIRECTIONS
Preheat oven to 350 degrees F.
In a small bowl, mix the lime juice, water, chili powder, smoked paprika, garlic powder, and salt.
On a cutting board, place 1 corn tortilla. Using a basting brush, brush both sides with the chili lime mixture.
Stack another corn tortilla on top and brush both sides with the chili lime mixture. Continue stacking and brushing on the chili-lime mix until all 6 tortillas are in a stack.
Using a large knife, cut the stack into 6 wedges/chips (lie a pie or a pizza). Note: You should have 3 wedges when done.
Place the wedges/chips on two parchment-covered baking sheets so they are not touching each other. Bake for 10 minutes. Flip the wedges over and bake an additional 8-10 minutes, until they are golden and crispy. If using sprouted corn tortillas, they might need the full 10 minutes.
Cool and then store in an airtight container on your counter.
Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl, a company dedicated to helping people eat more plants while celebrating human imperfection. Through her sweary and inclusive approach, Molly and her team help thousands of people around the globe eat more plants daily. You can find out more at Clean Food Dirty Girl and take a test drive of their meal plans and online classroom.