Oil-Free Potato, Yam or Tortilla Chips
These work perfectly with a wide variety of dips and salsas and can be served as snacks or at parties year-round. Dress them up with any natural seasonings you like or eat them plain. You’ll satisfy that salty craving without all the guilt from heavy oils.
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Tortilla Chips
Oil-Free Potato, Yam or Tortilla Chips
These work perfectly with a wide variety of dips and salsas and can be served as snacks or at parties year-round. Dress them up with any natural seasonings you like or eat them plain. You’ll satisfy that salty craving without all the guilt from heavy oils.
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Tortilla Chips
Ingredients
  • 2-3 large Potatoes or Yams sliced thinly by hand or with a mandolin
  • 12, 6″ corn tortillas
Instructions
  1. Preheat oven to 400°
  2. This applies to both yams, regular potatoes and tortillas.
  3. If your potatoes or yams are too wet, line them on top of a couple of paper towels. Top with another or two paper towels and pat dry before step 2.
  4. Place in a single layer on a baking sheet topped with parchment paper.
  5. If baking tortillas, sprinkle or spray a small amount of water (or vinegar) over the chips if they’re too dry.
  6. Lightly salt and/or top with your favorite seasonings (see the BBQ topping recipe below). Bake for 8-10 minutes, flip them over and then bake again for another 5-10 minutes.
  7. Regular potatoes will take less time.
  8. Watch them carefully as they’re easy to overcook.
  9. * BBQ Seasoning Mix (keeps for 1 month): 1 tablespoon paprika 2 teaspoons dried ancho chile powder 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon packed brown sugar 1 teaspoon black pepper
  10. Mix together in a small bowl and sprinkle over chips.
  11. Enjoy as is or with your favorite dip.
Microwave Method:
  1. Cut tortilla by stacking them and cutting into 6 triangles.
  2. This applies to both yams, regular potatoes and tortillas.
  3. If your potatoes or yams are too wet, line them on top of a couple of paper towels. Top with another or two paper towels and pat dry before step 2.
  4. Place in a single layer on a microwaveable dish or use the handy microwavable “Top Chips” gadget below.
  5. Microwave for about 6-8 minutes or until crisp. Some of them will turn a brownish color which is OK, but watch them carefully so they don’t burn.
Nutrition Facts
Oil-Free Potato, Yam or Tortilla Chips
Amount Per Serving
Calories 335 Calories from Fat 21
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.4g 2%
Cholesterol 0mg 0%
Sodium 46.2mg 2%
Total Carbohydrates 72.4g 24%
Dietary Fiber 9.6g 38%
Sugars 2.4g
Protein 8.8g 18%
Vitamin A 0%
Vitamin C 76%
Calcium 9%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com