I really enjoy Monday’s and the weekly Monday Muster feature. Seems I always have so much to share but most of it just doesn’t merit its own blog post. It’s kind of like turning to a friend and sharing your mishaps or thumbs up moments. Very quick, succinct and to the point. That’s what you get on Monday at Food Stories. (You can see my original Monday Muster post for a description and explanation).
All my pins can be followed at Pinterest.
- Cute/Funny/Interesting Food – Facebook “Like” Valentine Cookies
- Cute/Funny/Interesting Food – Nacho Cupcakes
- Cute/Funny/Interesting Food – Solar System Snack Plate
- Cute/Funny/Interesting Food – Bird Sandwiches
- Food Tips/Tools – 15 Ways to Use Vinegar at Home
- Food Tips/Tools – Vegan Sweetened Condensed Milk
- Beluga Black Lentil Salad With Tofu – Angie’s Recipes
- Wholemeal and Rye Flour Soda Bread – In Vegetables We Trust
- Quinoa Beet Salad – Cookistry
- Creamy Wild Rice and Mushroom Soup – Oh My Veggies
These are miscellaneous items that are not quite ready for their own blog post. These can be things I’m working on, kitchen mishaps, new acquisitions, funny things, etc. These may or may not be coming to a blog post soon :-)
Baking tortilla’s at home to make chips is not rocket science or even new, for that matter; however, they are more nutritious than buying chips. I like to use Sprouted Corn Tortillas by Food For Life. I like these the best because they’re made with freshly sprouted organic whole kernel corn instead of corn flour or meal. In fact, the only ingredients are corn, lime, salt and water which is my kind of convenience food.
In my local grocery story, baked tortilla chips are exceptionally high so I like to make these so at least I know what’s in them and there’s built in portion control. Because I have to take the time to make them instead of just mindlessly reaching for more chips, I tend to eat fewer and they taste better.
Just cut your tortillas into wedges and place on a baking sheet. I like to use a wire grate so you don’t have to turn them during baking but you could use any pan, really. I bake mine at 350 degrees for about 8 minutes.
Sometimes, I like to bake them plain and other times I like to use olive oil and sea salt. If you’re using oil and salt, it’s easier to brush the tortillas with oil before cutting. Then sprinkle with sea salt after you’ve laid them out on a baking sheet.
The corn tortilla chips on the left are plain and the one’s on the right were brushed with olive oil and sprinkled with sea salt. Crispy, delicious & nutritious …. Perfect for the big game coming up :-)
I would love to hear what’s been going on in your kitchen.