The Happy Herbivore Cookbook (54 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
Serves 4
|
Pictured opposite
| These chips pair well with salsa or black bean dip, but are also great individually as a snack or used for scooping up the Chili sans Carne (pg. 81).
|
Pictured opposite
| These chips pair well with salsa or black bean dip, but are also great individually as a snack or used for scooping up the Chili sans Carne (pg. 81).
1 small lime, washed
1 10-oz package 8-inch corn
tortillas
1
â
2
tsp chili powder
1
â
2
tsp fine salt
1
â
4
tsp granulated garlic
powder (optional)
1 10-oz package 8-inch corn
tortillas
1
â
2
tsp chili powder
1
â
2
tsp fine salt
1
â
4
tsp granulated garlic
powder (optional)
1. Preheat toaster oven to 350°F (conventional oven to 325°F).
2. Grease a cookie sheet or toaster oven tray and set aside.
3. Zest lime and reserve lime for juice later.
4. Using a pizza cutter, slice each tortilla into 6 triangles.
5. Transfer chips to a bowl, spray with cooking spray, and add lime zest, chili powder, salt, and garlic powder, if using.
6. Using your hands, toss to coat.
7. Re-spray and toss a second time, making sure all of the chips are lightly covered with zest and spices.
8. Place chips on cookie sheet or tray in a single layer and bake for 5 minutes; flip and bake for 5 to 7 minutes more, until crisp.
9. Allow chips to cool for 5 to 10 minutes, allowing them to crisp up a bit more.
10. Squeeze fresh lime juice over top before serving.
VARIATION
Chipotle-Lime Corn Chips
Replace chili powder with
1
â
4
tsp of chipotle powder.
Replace chili powder with1
â
4
tsp of chipotle powder.
NUTRITIONAL INFORMATION
Calories 44.3; Calories from Fat 4.6; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 9.4g; Dietary Fiber 1.1g; Sugars 0g; Protein 1.1g
Cinnamon-Sugar Tortilla ChipsCalories 44.3; Calories from Fat 4.6; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 9.4g; Dietary Fiber 1.1g; Sugars 0g; Protein 1.1g
Serves 2
| Back in the '80s Taco Bell sold triangular cinnamon-sugar tortilla chips that I just loved. Then they switched to cinnamon-sugar twists, which leave much to be desired in the nutrition department. Here's my healthy version of their original snack. Careful, they're addictive!
| Back in the '80s Taco Bell sold triangular cinnamon-sugar tortilla chips that I just loved. Then they switched to cinnamon-sugar twists, which leave much to be desired in the nutrition department. Here's my healthy version of their original snack. Careful, they're addictive!
2 tsp raw sugar
4 whole-wheat tortillas
1
â
2
tsp ground cinnamon
ground ginger to taste,
about
1
â
8
to
1
â
4
tsp
4 whole-wheat tortillas
1
â
2
tsp ground cinnamon
ground ginger to taste,
about
1
â
8
to
1
â
4
tsp
1. Preheat toaster oven to 350°F (convention oven to 325°F).
2. Grease a cookie sheet or toaster oven tray and set aside.
3. Grind sugar down into a finer consistency.
4. Using a pizza cutter, slice each tortilla into 6 to 8 triangles.
5. Transfer to a bowl and spray with cooking spray; add sugar, cinnamon, and a light dash of ginger, or to taste.
6. Toss chips with your hands to coat.
7. Re-spray and toss a second time, making sure all of the chips are lightly covered in sugar and spices.
8. Place chips on cookie sheet or tray in a single layer and bake for 5 minutes.
9. Flip chips over and bake for 5 to 7 minutes more, until crisp.
10. Let chips cool for 5 to 10 minutes, allowing them to crisp up a bit more.
NUTRITIONAL INFORMATION
Calories 79.4; Calories from Fat 14.8; Total Fat 1.6g; Cholesterol 0mg; Total Carbohydrate 14g; Fiber 0.8g; Sugars 0.7g; Protein 0.1g
Crispy Tortilla SticksCalories 79.4; Calories from Fat 14.8; Total Fat 1.6g; Cholesterol 0mg; Total Carbohydrate 14g; Fiber 0.8g; Sugars 0.7g; Protein 0.1g
Makes 1 cup, about 4 servings
| Great on top of soups, slipped into the BBQ Chop Wrap (pg. 91), or munched on as a snack. These sticks are also used in the Tortilla Soup (pg. 68).
| Great on top of soups, slipped into the BBQ Chop Wrap (pg. 91), or munched on as a snack. These sticks are also used in the Tortilla Soup (pg. 68).
4 6-inch corn tortillas
1. Preheat toaster oven to 350°F (conventional oven to 325°F).
2. Grease a cookie sheet or toaster oven tray and set aside.
3. Cut tortillas in half crosswise, then into
1
â
8
-inch-wide strips, about the width of a matchstick.
1
â
8
-inch-wide strips, about the width of a matchstick.
4. Transfer to a bowl, spray with cooking spray, and toss to coat.
5. Repeat a second time, making sure all of the strips are lightly covered.
6. Place on the cookie sheet or tray in a single layer and bake for 5 minutes, until crispy.
7. Let cool for 5 to 10 minutes, allowing them to crisp up a bit more.
NUTRITIONAL INFORMATION
Calories 42.3; Calories from Fat 4.3; Fat 0.5g; Cholesterol 0mg; Protein 1.2g; Carbohydrate 8.9g; Fiber 1g; Sugar 0g
Fruity Cereal BarsCalories 42.3; Calories from Fat 4.3; Fat 0.5g; Cholesterol 0mg; Protein 1.2g; Carbohydrate 8.9g; Fiber 1g; Sugar 0g
Makes 9 squares
|
Pictured opposite
| A truly whole-grain and vegan imitation of commercial breakfast cereal bars.
|
Pictured opposite
| A truly whole-grain and vegan imitation of commercial breakfast cereal bars.
1 c rolled oats
1 c whole-wheat pastry
flour
1
â
2
tsp baking powder
1
â
2
tsp fine salt
1
â
2
c raw sugar
1
â
2
c applesauce
1
â
4
c non-dairy milk
1 tbsp agave nectar
1 tsp vanilla extract
7 oz jam, any flavor
1 c whole-wheat pastry
flour
1
â
2
tsp baking powder
1
â
2
tsp fine salt
1
â
2
c raw sugar
1
â
2
c applesauce
1
â
4
c non-dairy milk
1 tbsp agave nectar
1 tsp vanilla extract
7 oz jam, any flavor
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