When the chips are down... make them yourself!

My daughter, Mikae, loves chips because she likes the savory, salty taste and crunchy texture. Being the good mother that I am, I looked high and low for healthy, vegan chips made WITHOUT oil. Someone told me that Baked Tostitos by FritoLay would be free of oil. Who ever told me that was wrong! I visited my local grocery store and scrutinized the nutrition label of every type of baked chip and each one of them included oil on the ingredients list. Ugh!

Undaunted, I borrowed a Potato "Fries" recipe from Dr. Esselstyn's book, Prevent and Reverse Heart Disease. The recipe called for Bragg Liquid Aminos (BLA)  sprayed onto the potatoes and baked for 30 minutes.  I then cut an organic corn tortilla made only of corn, water, and lime into sixths. I brushed the tortilla pieces with BLA and baked at 375 degrees for 10 to 11 minutes. Mikae didn't like them at all. She said that they were burnt tasting and, to top it off, they stuck to the baking sheet.  Back to the drawing board...

Success came when I used watered-down honey as my adhesive for the salt (mind you, this is not for people who have to watch their salt intake).  Mikae loves them.

Ingredients
15 organic corn tortillas
2 T water
1 T honey

Instructions
0) Preheat oven to 375 degrees F.
1) Cut tortillas into 6ths and layout onto 3 baking sheets (it is easier to brush if they are layed out in their original circular configuration).
2) In a very small pan, heat the water and honey until dissolved.
3) Lightly brush (lightly to ensure that the chips do not stick to the baking sheet)  the tortillas with the honey water.
4) Salt to taste.
5) Bake for 10 minutes or till crispy.