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Fun Baked Shape Chips: Sweet & Salty (Plus a Raw Apple Pie Dip)

For some reason we always have an endless supply of tortillas around here and instead of using them for the same ol’ cheese quesadilla, I thought we’d get creative with some cookie cutters.  I used sprouted wheat tortillas for the sweet chips and authentic corn tortillas for the salty ones.  Both shape chip versions turned out delicious and were consumed in record time!
Talk about a quick and fun after school snack, lunch box idea or special treat.  My favorite were the sweet cinnamon-y ones.  They reminded me of a churro.  I made a super yummy fresh raw apple “pie” to dip them into.
We’ll be making these again very soon.  
Cinnamon & Sugar Shape Chips with Raw Apple “Pie” Dip
 
Cinnamon & Sugar Shape Chips 
large whole wheat or sprouted wheat tortillas
olive oil cooking spray
ground cinnamon
sugar (I like date or palm sugar)
DIRECTIONS:
Preheat oven to 350F.
Spray baking sheet with non-stick spray.
Lay one tortilla down flat on a cutting board.
Lay the cookie cutter shape of your choice on top and cut out as many shapes as you’d like.
Gently lay the cut-out shapes onto the prepared pan and spray lightly with olive oil cooking spray.
Sprinkle with cinnamon, then with sugar (use as much as you think you need-we tend to go heavy on the cinnamon in this house!)
Bake for ~5 minutes or until they become crunchy and curl up a bit.
Remove from oven and place onto plate to serve.
(Great on their own or with the Raw Apple Pie Dip-recipe below!)
Raw Apple Pie Dip 
(my kids loved this on it’s own in a bowl with a spoon too!)
makes 1 cup
1 medium-large apple, diced
1/2 lemon, juiced
1 tsp. orange juice
1 tsp. sugar (date, coconut palm, beet…)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Combine diced apples, lemon & orange juices in a small bowl.
Use a spoon to cover the apples completely with the juices to prevent browning.
Sprinkle on the sugar, cinnamon and nutmeg.
Stir well until everything is well coated and let sit for 5 minutes.

 

 

Salty Shape Chips 
large corn*, whole wheat or sprouted wheat tortillas
olive oil cooking spray
sea salt
Preheat oven to 350F.
Spray baking sheet with non-stick spray.
Lay one tortilla down flat on a cutting board.
Lay the cookie cutter shape of your choice on top and cut out as many shapes as you’d like.

 

Gently lay the cut-out shapes onto the prepared pan and spray lightly with olive oil cooking spray.
Sprinkle with salt (I like the large granules of salt for this recipe).

 

Bake for ~5 minutes or until they become crunchy and curl up a bit.
Remove from oven and place onto plate to serve.
The Salty Shape Chips are best served with fresh guacamole (see recipe below) or salsa!

Guacamole: mash the pitted and peeled avocados in a medium bowl with lemon juice.
Stir in salt, pepper and garlic powder.

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