Chips are something I don’t buy, but not for the reasons you think. I’m not worried about the calories or the amount of fat. I know fat is good for me, IF…it is in the right form. In fact, good fat builds our brains, our immunity, our heart health and helps us absorb vitamins and make hormones. But the form of fat used in all chips, including the organic ones, increases inflammation (i.e. asthma, allergies, arthritis, etc.) and impairs cell and brain function. The GMO corn used is a scary bonus.

Happily, here is a solution that is just as YUMMY, CHEAPER, and EASY! Did you hear that! A healthy option that is CHEAPER than the junk food version! I buy organic corn tortillas at Whole Foods for a dollar and freeze them until I am ready to make chips. This recipe takes 5 minutes of active work, which is barely longer than it takes to find and open a bag! And you will get to lick the seasoning powder off your fingers.

For the Seasoning

Make this in as big of quantities as you like and keep it in the cupboard for quick and easy flavors. Hint: it is also great on popcorn.

Nacho Cheese Seasoning:

1/3 cup nutritional yeast

1 ½ t onion powder

1 t garlic powder

1/8 t cayenne

1 t paprika (I like smoked paprika)

1 t salt

¼ t mustard powder

Ranch Seasoning:

1/3 cup nutritional yeast

1 T onion powder

2 t garlic powder

2 T dried parsley

2 T dried chives

2 t dried dill weed

¼ t pepper

1 t salt

For the Chips

Brush organic corn tortillas with coconut oil or ghee and sprinkle liberally with seasoning on both sides

Cut tortillas into half, then into triangles of the desired size

Arrange the chips on a baking sheet so that they do not overlap

Bake at 350° for 12-15 minutes, or until crisp

Store in airtight container for a week (not that they will stay uneaten that long)