Homemade sprouted tortilla chips that have been fried in coconut oil are perhaps one of the rays of sunshine on those days where real food seems hard. That’s because things like crackers and chips were my favorite way to consume my calories before I gave up processed foods. I spent most of my college days eating a lot of “healthy” versions of these things and still wondered why I was having health and weight issues.
Of course, there are a lot of things wrong with the vast majority of processed snack foods: GMOs, artificial ingredients/preservatives, and nasty rancid vegetable oils to name a few. But these sprouted tortilla chips are wonderful! Not only are they simple in terms of their ingredients, but they are super simple to make, too.
Why coconut oil?
Coconut oil is a wonderful fat for frying foods. It’s healthy saturated fats (yes, healthy) make it very stable at high temperatures. Check out all the good stuff in this stuff:
- High lauric acid content can help lower cholesterol and blood pressure. It doesn’t increase LDL and helps keep arteries flexible and prevent atherosclerosis.
- Studies show that coconut oil may help increase thyroid health due to its nourishing properties and the fact that it travels directly to the liver without the need for hormones or enzymes in digestion.
- Coconut oil can help boost metabolism. Since it travels directly to the liver, it is used for energy and not stored as fat. It also helps a feeling of satiety and can assist in weight loss.
- Can increase bone strength by allowing better absorption of calcium, vitamin D and other minerals.
- It’s antifungal properties have been shown to help reduce candida and yeast in the body and fight yeast infections.
- Can help fight infection and flu due to its antibacterial, antiviral and antimicrobial properties.
Um. Yeah. Awesome, stuff. No wonder everyone seems to love coconut oil these days.
A note about the sprouted tortillas
Sprouted grains are easier to digest and provide better nutrition. A win/win in my book, especially when you consider how many people struggle with modern grains. You can definitely make your own sprouted tortillas for these chips. If, however, you are super busy, you can find quality sprouted tortillas if you look hard enough. These are the ones I like to use:
Because the ingredients list is nice and short…. and no GMOs, either.
So what are you waiting for? Let’s make some sprouted tortilla chips and then I’ll share some awesome dips to eat with your healthy sprouted tortilla chips.
- Sprouted Tortillas cut into triangle wedges
- ¼ - ⅓ cup coconut oil (where to buy)
- sea salt (optional)
- Heat coconut oil in a large frying pan over medium/high heat. (I love to use my handy thermometer and start frying once it gets between 300 and 325 degrees.)
- Place 5 - 7 tortillas wedges in the pan, making sure they don't overlap.
- Turn wedges over with tongs every 10 - 20 seconds until crisp. (I usually turn mine about four time each... this keeps the edges from burning.)
- Place on a paper towel or some other cloth to absorb extra oil. Sprinkle with sea salt, if desired.
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Yummy Dips and Salsas for your Sprouted Tortilla Chips
I think one of the reasons why I love sprouted tortilla chips so much is because they serve as the perfect vehicle for yummy dips and salsas. Here are a few of my favorites:
What’s your favorite thing to eat with tortilla chips?