Introduction: 3 Herb Tortilla Chips
My 3 Herb Healing Tortilla Chips were my first and most popular style of chip that kicked off my just for fun home based 'business', FriendChip and I would love to share my recipe with everyone and hope it brings you as much joy as it has me.
** Prep and baking time is under an hour and the chips stay fresh for 3 days.
When cooking these chips, your house will fill with a soothing herb scent that is just wonderful.
** Please use organic ingredients and buy from local farmers/gardeners. <3
Step 1: Organic Ingredients
- 12 Flour Tortilla Shells
- Rosemary Powder
- Minced Onions
- Himalayan Salt
- Olive Oil
I recommended making or having your tortilla shells made from scratch, but store bought tortilla shells work as well. These shells are from a local organic bakery and come 12 shells per package.
I use Olive Oil, but you can use an oil of your choice.
Step 2: Making the Chips
Pre-heat your oven to 170c (little over 325f)
Cut your stack of shells into 8 triangles and make four even stacks. You will be hand mixing 4 stacks of triangles separately.
In a mixing bowl, pour 1 tbsp of oil and add a pinch of Himalayan salt, pinch of pepper, pinch of basil, pinch of parsley and a (small) pinch of rosemary powder.
Grab one of the 4 tortilla triangle stacks and hand mix them in the mixing bowl until the oil and the herbs are spread evenly.
Repeat for the other 3 stacks.
** The amount of herbs you put in the bowl does not have to be exact. You can replace an herb or add an extra herb and anything in between. This is a great recipe to experiment with different combinations of herbs and spices. Get creative!
Lay your tortilla triangles down on a cooking sheet and sprinkle minced onions all over the triangles and cookie sheet. We want those extra roasted onions! :)
** The minced onions will roast and some of the herbs will fall off the chips and you can use this 'bi-product' of the chips for many different recipes.
Bake for 8-10 minutes or until golden brown.
** Watch your first batch of chips bake to get an exact time with your personal oven.
Once finished, take them out of the oven and dump them in a bowl to cool and load up another cookie sheet to bake the rest of the chips.
Step 3: *Bonus Recipe: Ruby Heart Salsa
In between baking, you can make some salsa!
In a blender add:
- 3 cups cherry tomatoes
- Half of a medium onion
- 2 tbsp Flax Meal (or Chia seeds)
- 1 tbsp Olive oil
Mix in a blender on low for a chunkier salsa. ;)
When done, refrigerate until you need it.
Don't forget to feed your helpers some locally grown organic tomatoes!
Step 4: Decisions, Decisions, Decisions
Now that we have the chips, the hardest part is figuring out how to eat them!
Here are some of my suggestions:
- With my Ruby Heart Salsa
- With vegan ricotta cheese
- As a side with moms homemade 'mootella' hazelnut sandwich spread
Step 5: What About Those Roasted Minced Onions?
You will have tons of herbs and those lovely roasted minced onions at the bottom of your bowl, bag or container that you put the chips in.
Don't throw that deliciousness away! Put the roasted onions in a small container and save them for later use.
I use them for a ton of things! I use them in my open face egg sandwich, on top of toast with ricotta cheese and on my infamous micro-green, hemp power salad!
This is my first Instructable, hope you enjoyed. <3
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