Salt and pepper. Dill and garlic. Apple and cinnamon. Those are some delicious pairs. Well, maybe not all at once.
Another union that creates wonderful flavor is coconut and lime together. On a chip. With salt. It gives you that tropical taste, whether you eat it plain (my favorite) or with a dip. Either way, these are easy and quick to make. You can eat them with your favorite dip (ranch, french onion, spinach) or some fresh pico de gallo.
The use of wheat tortillas in this recipe is a must. Corn tortillas will give you more of a tortilla chip flavor. Not that there’s anything wrong with that. Those are delicious too, I’m sure. But the taste we’re going for here, is more of a pita chip. I like using sprouted tortillas for several reasons. One, they are easier on the digestion. All grains contain phytic-acid and when we sprout grains, that phytic-acid is broken down making digestion easier for the gut. Another reason I use sprouted tortillas is because they are a bit thicker making perfect pita chips. Whole Foods, Sprouts and Trader Joes all carry sprouted wheat tortillas made by Food for Life.
These would make a great afterschool snack. Enjoy with a tall glass of chilled kombucha.
Cut tortillas symmetrically (I cut them into sixths by cutting them first in half, then two more times). No need to get technical. Pita chips are never perfect sizes. Spread them out on a large cookie sheet and brush with coconut oil. Season with salt and squeeze juice of one lime. You can spread some lime zest for an added kick. To be sure all the lime and salt are on every chip, I like to go over them with a brush one last time before popping them into the oven.
Bake at 350° F (175° C) for 20 minutes on one side. Flip the chips with an oven-safe spatula and return to oven for 10 more minutes. Let them cool on the cookie sheet once they are baked. They become crispy as they are chilled. Keep in an airtight container in your pantry for up to two weeks.