Better yet? While deep fryer is preheating stack the 12 corn tortillas and using a sharp knife cut in half vertically and then half in diagonally giving you 4 quarters to your circle. This is a very special back-to-school for our family as our youngest is entering preschool for the first time and our oldest is off to Kindergarten! I love that you baked these bad boys so I can have a few more without the guilt and of course with LOADS of Sabra hummus on them! Immediately sprinkle with salt/lime mixture. Published: Aug 21, 2017 by Liz DellaCroce. Pre-heat the oven to 350 degrees Fahrenheit. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. While deep fryer is preheating stack the 12 corn tortillas and using a sharp knife cut in half vertically … Pre-heat oven to 350 degrees and line two baking sheets with foil. As an Amazon Associate I earn from qualifying purchases. Spread tortilla wedges in a single layer on baking sheets, lightly spray with olive oil cooking spray … To help ease our way into a new routine, I decided to create a healthier tortilla chip recipe for my boys to dip into their favorite snack of all time: Sabra hummus. Notify me via e-mail if anyone answers my comment. Liz is the founder and creator of The Lemon Bowl. Good luck with preschool!!! Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl. Sprinkle chips with lime zest and lime juice before serving with hummus or dip of choice. Your email address will not be published. Heat oil in a deep fryer or Dutch oven to 350 degrees. All Rights Reserved. Packed with 4 grams of plant-based protein and 3 grams of fiber, I am a huge fan of the portable single serve containers that I can toss into their lunch bags on our way out the door. Of course, as much as I pretend September is still light years away, I know it’s right around the corner. Your email address will not be published. All … Required fields are marked *. This site uses Akismet to reduce spam. Carefully place one of the four stacks of corn tortillas into the deep fryer; separating them as you place them in the deep fryer. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Drizzle olive oil and salt over tortilla triangles and mix well so all tortillas are evenly coated in oil and salt. Yes exactly!!! Grand Rapids Travel Guide: What to Eat & How to Burn it Off ». In a small bowl, whisk together the olive oil and lime juice. We hold on to summer vacation with all our might here in Michigan. I love the Sabra hummus but haven’t found the Sabra guacamole yet! Pre-heat a deep fryer with vegetable oil until deep fryer indicates its hot. Brush oil mixture over both sides of each tortilla using a pastry brush. Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer. The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. These lime and sea salt baked tortilla chips are super crunchy which makes them ideal for scooping up creamy hummus. Learn how your comment data is processed. (Also, my littlest is starting preschool and I’m a JUMBLE of emotions!). Remove corn tortilla chips from deep fryer and lay in a single layer on a paper towel lined tray so that the oil can drain from the chips. Even if you aren’t heading off to school, it’s always nice to let someone else do the portion control for you. Brush each side of the tortilla with a generous amount of lime juice mixture and sprinkle desired … Disclosure: I am honored to be a Sabra Tastemaker. I love that these are made with corn tortillas! I’m going to look for it this week. I can pick a brand that I know is safely gluten-free to make these. 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