Tortilla Chips

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Tortilla chips are a beloved snack enjoyed by many, but have you ever wondered about their origin and the benefits of incorporating plant-based options into your weight loss journey?

The Origins of Tortilla Chips

Tortilla chips, also known as totopos, have a rich history deeply rooted in Mexican cuisine. They were created as a solution to the problem of stale tortillas in the early 20th century. In Mexico, tortillas were a staple food, but when they became too stale to enjoy, they were cut into triangles and fried to create crunchy and addictive snacks. Little did they know that this simple invention would become a worldwide phenomenon.

The Rise of Plant-Based Tortilla Chips

With the growing popularity of plant-based diets, many individuals are seeking healthier alternatives to traditional tortilla chips. Plant-based tortilla chips offer numerous benefits, such as being free from processed ingredients, artificial additives, and harmful lectins. These chips are often made from nutrient-dense ingredients like chia seeds, flaxseeds, almond flour, and coconut flour, which provide essential vitamins, minerals, and healthy fats.

Weight Loss Benefits of Plant-Based Tortilla Chips

When it comes to weight loss, plant-based tortilla chips can be a valuable addition to your diet. Chia seeds, commonly used in plant-based tortilla chips, are rich in fiber, omega-3 fatty acids, and antioxidants. These nutrients promote feelings of fullness, reduce appetite, and support healthy digestion, all of which are crucial for weight management.

Flaxseeds, another common ingredient in plant-based tortilla chips, are also beneficial for weight loss. They are low in carbs and high in fiber, which helps control blood sugar levels and curb cravings. Flaxseeds also contain lignans, compounds that may have anti-inflammatory and hormone-balancing effects.


Tortilla Chips

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
Category: Snacks
Cuisine: Mexican


  • 1/3 cup (60 g) of chia or flax meal (use chia or flax seed, and use a coffee grinder or a good blender to process into flour first)
  • 1/3 cup (40 g) of almond flour
  • 1 Tablespoon (3 g) of Italian seasoning
  • 1 teaspoon (5 g) of salt
  • Water to combine to form a dough (approx. 2 Tablespoons or 30 ml)


                            1. Mix all the ingredients together to form a dough.
                            2. Place the dough on a small piece of parchment paper (so it can fit into the microwave). Place another piece of parchment paper on top and use a rolling pin to roll the dough into a thin sheet (1 mm thick - it has to be thin so that the microwave can dry it out quickly).
                            3. Remove the top layer of paper, score the dough into triangles (like chips), and place the flattened dough with the parchment paper into the microwave for 2 minutes. Check on the chips to make sure they’re not burning. Then cook in 1-minute segments until crispy.
                            4. Alternatively, you can place it in a preheated oven at 300°F (150°C) for around 10 minutes (check the oven to make sure the chips don’t burn).
                            5. Or, if you have a dehydrator, then dehydrate at a low temperature for approx. 4 hours until crispy.
                            6. Season with salt and enjoy with some guacamole or vegan cauliflower dip.

                                                                                                Nutrition: (Estimated and based on per-serving amounts.)

                                                                                                • Calories: 121
                                                                                                • Fat: 9 g
                                                                                                • Total Carbs: 8 g
                                                                                                • Fiber: 5 g
                                                                                                • Sugar: 0 g
                                                                                                • Net Carbs: 3 g
                                                                                                • Protein: 4 g

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