Baked Sourdough Tortilla Chips (corn-free)

Easy oven-baked recipe for sourdough tortilla chips that are low temperature cooked and corn-free for a healthy snack to enjoy with all your favorite dips.

Tortilla chips are a very popular snack item. Unfortunately, commercial brands leave a lot to be desired!

You may know enough to avoid supermarket brands made with GMO Roundup-Ready corn. However, even organic brands have their share of issues.

For example, the most easily GMO-contaminated organic food crop is…you guessed it…corn!

In addition, organic corn-based tortilla chips usually are cooked in rancid vegetable fats just the same as non-organic brands. A quick survey of popular brands reveals one or more of the following as commonly listed on ingredient labels:

1. canola oil
2. soybean oil
3. safflower oil
4. sunflower oil

Another issue is that the flour used to make the tortillas is not soaked or sprouted, which means it is more difficult to digest and can trigger bloating, gas, or other symptoms for those with an unbalanced intestinal environment.

My solution to these problems has been to make sprouted corn tortilla chips cooked in avocado oil or expeller-pressed coconut oil.

However, if you are sensitive to corn or otherwise have an allergy to it, that solution isn’t ideal either!

Make Your Own Corn-Free Tortilla Chips

If you love tortilla chips and are looking for a corn-free, easily digestible alternative, here’s a recipe I’ve been using for the past few weeks, which my family loves even more than the sprouted chips.

Bonus: the chips are baked which keeps the temperature lower than frying to reduce the creation of acrylamides.

Enjoy these chips alone or try one of these yummy dips:

They are also tasty broken into pieces and served as a salad topper.

Baked Sourdough Tortilla Chips

Easy oven-baked recipe for sourdough tortilla chips that are low temperature cooked and corn-free for a healthy snack to enjoy with all your favorite dips.

Instructions

1. Preheat oven to 350 °F/ 177 °C

2. Baste one side of each tortilla with avocado oil

3. Using culinary shears, cut each tortilla into quarters. Then cut each quarter again.

4. Arrange chips on cookie sheets.

6. Cool for a few minutes, sprinkle with optional sea salt and enjoy warm!

7. Allow chips to come to room temperature before storing in an airtight container on the counter. Use within 3-4 days.

Nutrition Facts

Baked Sourdough Tortilla Chips

Amount Per Serving (4 large chips)

Calories 105
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2.5g

Sodium 48mg2%

Carbohydrates 13.5g5%

Fiber 1g4%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.