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Recipe Category: Curry
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Ingredients
Makes 6 :Servings
Prep: 10 minutes
Cooking Time: 15 minutes
Serving size 8 chips
Calories 230 Protein 7 g Carbohydrates 40 g Fat 6 g Fiber 6 g Sugar <1 g Sodium 439 mg
- 11/2 tablespoons nutritional yeast
- 2 teaspoons curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- 1/4 teaspoon sea salt, plus more to taste
- pinch of cracked black pepper, plus more to taste
- 6 (10-inch) whole wheat tortillas or corn tortillas
- 2 tablespoons olive oil
Method
- Preheat the oven to 350°F
- Line 2 baking sheets with parchment paper
- In a medium bowl, combine the yeast, curry powder, paprika, cayenne (if using), salt, and black pepper
- Using a sharp knife or food scissors, cut each tortilla into 8 triangle-shaped pieces, like a pizza
- Add the tortilla pieces to a large bowl, then pour in the olive oil
- Massage each tortilla chip with oil
- Sprinkle in the seasoning mixture, one-third at a time, tossing to ensure that each tortilla wedge is evenly coated
- Arrange the pieces evenly on the lined baking sheets
- Bake for 10 to 15 minutes, until the edges are brown and crispy, rotating the baking sheets halfway through
- Once they are removed from the oven, transfer the pieces to a cooling rack to cool and get even crispier
- Season the chips to taste with salt and black pepper as needed
- Store them in a resealable plastic bag or airtight container for up to 2 weeks
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