Got the munchies? Satiate them with corn chips and salsa. The unflavoured corn tortilla chips available in stores are typically gluten-free, as is salsa. Yay! Trouble is, ready-to-eat chips are high in fat – just 12 restaurant-style chips have about 12 grams of fat – and sodium. Ick. Spare your health and waistline by baking your own. It’s easy, I promise!
How to make healthy tortilla chips: Preheat your oven to 350 degrees Fahrenheit. Lightly brush frozen (don’t thaw) 100 percent corn tortillas with grapeseed oil, sprinkle with salt and, if you wish, chili powder or smoked paprika. Place tortillas directly on the oven rack and bake for 10 to 12 minutes or until they’re crispy and golden. Let cool, then break into pieces and serve with salsa.
Photography, Aileen Brabazon