Forget Lucky Charms, these green “Cool Ranch” Spinach Tortilla Chips dipped into a rainbow pico de gallo are not only magically delicious but definitely a better celebratory food to indulge in. But then again, that is my opinion because chips and salsa = food fallen down from heaven. All it needs is a pot of gold to serve the salsa in and boom…you are the talk of the town; the king/queen of St Paddy’s Day; your very own leprechaun for hire.
The tortilla chips are made from my grain free Spinach Tortillas and the seasoning for the “Cool Ranch” comes from my Homemade Vegan Doritos (even nacho cheese is included in the three flavors of homemade Doritos so be sure to check those out!) Together makes for a flour tortilla chip that is made with any grains or dairy.
- 6 grain free Spinach Tortillas (make sure that these are on the thinner side--if not they will be crispy along the edges but a little chewier in the middle)
- 1 Tbsp. olive oil
- ¼ c. nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. dried parsley
- 2 tsp. dried chives
- ½ tsp.+ sea salt
- For the seasoning, place in a high-speed blender to create even-sized granules (especially if the nutritional yeast is more on the flaky side).
- Preheat your oven to 350 degrees. Line your baking sheet with a piece of parchment paper.
- Place your tortillas on top of each other. Cut into 8 pie slices.
- In a medium-sized bowl place the "chips" inside and drizzle the olive oil over them until each side and piece is nicely covered.
- Coat each chip with seasoning of choice by sprinkling the seasoning with a spoon over it, making sure that both sides are perfectly coated.
- Place on the baking sheet and bake for 12-15 minutes (or longer until lightly browned), rotating your pan at the 7 minute mark. You want the edges to be lightly browned but keep your eye on burning during the last 2 minutes. Allow to cool before thoroughly enjoying
- You can also cook them over a skillet--add enough oil to coat and fill the skillet up to ½". Heat up completely and cook the cut tortilla triangles (without the seasoning) until just brown on each side. Drain over a paper towel and immediately sprinkle with seasoning on each side.
Please do note that there is no substitute for Otto’s Naturals Cassava Flour in the spinach tortillas. This is a specific flour that behaves completely different than any gluten free flour, in fact, I have yet to find a gluten free flour blend that can make incredibly bendable and oh-so comparable to the real deal when it comes to tortillas. If you are tired of corn or you cannot eat corn anymore and you are craving some good Mexican food that makes you feel normal again in the midst of your food restrictions, buy this flour. Even if it’s just to make tortillas (that is what I seriously do–I cannot and will not yet branch away from just making tortillas from this flour), it’s worth every penny.
If you make these, I’d love to hear about it! Leave a comment or even give me a shout out on Instagram.