Monday, September 10, 2012

Little Soya Gluten-free Tortilla Chips

Little Soya Gluten-free Tortilla Chips (a.k.a – the most amazing homemade chips ever).

For this post, Catherine and I created two recipes, deep fried in extra virgin olive oil (yes, olive oil, and It worked wonderfully!) and a baked in the oven version for a lower calorie variation.

Makes approximately 4 servings (16 chips):

Ingredients for both recipes:

4 corn tortillas (cut into fours).
1 ½ Little Soya Packets.
1 Tsp. Garlic Salt.
½ Lemon, juice.

Fried Variation:

You will also need: 1 ½  -2 cups of Extra Virgin Olive Oil in a small pot or frying pan.


Cut tortillas into fours and set aside. In a small bowl, combine lemon juice, Little Soya packets, and garlic salt and mix gently with a whisk. Pour oil into pot or frying pan and heat over a medium flame until you see some bubbling. (Tip: to ensure that the oil is ready, test by inserting a small piece of tortilla. The piece should immediately start frying. If it doesn’t, continue to heat the oil). Once the oil is ready, begin frying (I recommend two to four at a time).

Step 1: Fry chips until crisp (about a minute) and remove. Place chips on a paper towel to absorb excess oil. Using a pastry brush, brush on the Little Soya mixture evenly to each piece. Turn over and repeat on the opposite side.

Step 2: Repeat step 1 until all chips are prepared. Serve and enjoy immediately.

Lower Calorie Baked Variation:

You will also need:  1 Tbs. Extra Virgin Olive Oil.


Preheat oven to 350 degrees. Cut tortillas into fours and set aside. In a small bowl, combine lemon juice, Little Soya packets, oil, and garlic salt and mix gently with a whisk.  Place tortilla pieces flat onto baking tray. Brush little Soya mixture evenly onto each piece. Bake in oven for about 9-12 minutes until crispy. Remove from oven. Serve immediately and enjoy!

Label for baked Chips is for 1 Serving (4 chips).

 Simple Guacamole:

1 Avocado, peeled and cubed.
½ cup of pre-made Pico de Gallo Salsa.
½ lemon, juiced  


 In a small bowl, mush the avocado into a paste with a fork. Add lemon juice and Pico de Gallo to mixture. Serve with chips and enjoy!

Special Thanks to Little Soya Soy Sauce!

Go to for more info on the product used in this post.

© KATE EZRA WOLF, 2012. In association with french toast and wine and viva glam  magazine . ALL RIGHTS RESERVED.

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