PREP: 10 minutes | COOK: 10-12 minutes | YIELD: 48 chips

Clean corn chips? Enough said! This perfectly tasty snack packs a sassy kick that will keep your guests grabbing for just one more handful!

8 whole grain blue corn tortillas (6 inches in diameter)

Eat-Clean Cooking Spray (see Supportive Recipes)

SPICE COATING

½ tsp (2.5 ml) nutritional yeast

¼ tsp (1.25 ml) smoked paprika

¼ tsp (1.25 ml) sweet paprika

¼ tsp (1.25 ml) Mexican chili powder

Pinch onion powder

Pinch cayenne (or to taste)

Pinch sea salt

Heat oven to 350°F (175°C). Cut each tortilla into six wedges and spread wedges out in a single layer on a baking sheet. It’s okay if they overlap a little.

Mix Spice Coating ingredients together. If nutritional yeast is large flake, grind it with a mortar and pestle or use a spoon to press it into a fine powder. Spray tortilla wedges with Eat-Clean Cooking Spray and sprinkle them with Spice Coating mixture. Bake 10 to 12 minutes or until crisp and lightly browned on edges. These chips are delicious eaten by themselves or dipped into hummus or Clean guacamole.

KEEP IT FRESH

Store uneaten chips in an airtight container or seal in a plastic bag.

MAKE IT GLUTEN FREE!

Choose gluten-free nutritional yeast.

NUTRITIONAL VALUE PER 6-CHIP SERVING:

Calories: 91 | Calories from Fat: 38 | Protein: 1 g | Carbs: 12 g | Total Fat: 4 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 108 mg | Cholesterol: 0 mg