Corn-free Tortilla Chips and Summer Salsa

Corn-free Nachos (21)

The tortilla chip is a marvelous thing.

It’s salty, crunchy, textured, and goes well with just about anything.

If you’re not down with corn, or you’re looking for a light summertime snack, the classic tortilla chip just doesn’t fit the bill.

But do not fret, my new corn-free tortilla chip recipe has your name written all over it.

They are gluten-free, high in protein, high in fiber, and have absolutely NO corn or oil.

Corn-free Tortilla Chips and Summer Salsa

I made the chips with something… interesting. It’s called amaranth. Have you heard of it?

Amaranth is a gluten-free grain that’s loaded with protein, calcium, magnesium and iron. It can be popped like itty bits of popcorn and made into a high protein cereal, added to homemade granola bars, or; as I’ve just learned during a massive bout of experimenting, can be transformed into corn-free nachos.

I purchase my amaranth from Upaya Naturals but you can get it from Amazon, iHerb or any health food store.

Corn-free Tortilla Chips and Summer Salsa

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5.0 from 2 reviews
Corn-free Tortilla Chips and Summer Salsa
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These corn-free chips with fresh, summer-inspired salsa makes for a healthy, feel-good snack.
Ingredients
Corn-free Tortilla Chips:
  • ½ cup raw amaranth
  • 1½ cup water
  • ⅛ teaspoon sea salt
  • Zest from 1 lime
Summer Kiwi Salsa:
  • 2 kiwi, skin removed and diced finely
  • ½ large seeded tomato, diced finely
  • 3 tablespoon finely diced white onion
  • ¼ cup finely diced bell pepper
  • 2 tablespoon chopped cilantro, diced finely
  • 1 tablespoon lime juice
Instructions
  1. To make the chips, add amaranth and water to a small saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 20-25 minutes until liquid is absorbed.
  2. Remove from heat, transfer cooked amaranth to a bowl and allow to chill for 30 minutes.
  3. Stir in salt and lime zest to the cooled cooked amaranth.
  4. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking sheet.
  5. Scoop up cooked amaranth using a teaspoon and roll between hands to form a ball. Press into prepared baking sheet and flatten with fingers to form a circle. The amaranth will be very sticky, just try your best to flatten to ⅛-inch or so. Repeat with remaining amaranth.
  6. Bake in the oven for 15 minutes, remove, rotate and bake for another 10 minutes, until crisp.
  7. Remove from the oven and allow to cool for 20 minutes.
  8. Meanwhile, combine salsa ingredients in a medium bowl. Cover and refrigerate until chips are ready to eat!

 View nutrition information (once on page, scroll down)

Corn-free Tortilla Chips and Summer Salsa

To make the chips, add amaranth and water to a small saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 20-25 minutes until liquid is absorbed. Remove from heat, transfer cooked amaranth to a bowl and allow to chill for 30 minutes.

Stir in salt and lime zest to the cooled cooked amaranth.

Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking sheet. Scoop up cooked amaranth using a teaspoon and roll between hands to form a ball. Press into prepared baking sheet and flatten with fingers to form a circle.

The amaranth will be very sticky, just try your best to flatten to 1/8-inch or so. Repeat with remaining amaranth.

Bake in the oven for 15 minutes, remove, rotate and bake for another 10 minutes, until crisp. Remove from the oven and allow to cool for 20 minutes.

Corn-free Tortilla Chips and Summer Salsa

Meanwhile, combine salsa ingredients in a medium bowl. Cover and refrigerate until chips are ready to eat!

Corn-free Tortilla Chips and Summer SalsaAngela and I made these chips when she came for a visit last month and were blown away with just how freakin’ delicious they were.

No oil, no corn, crunchy, salty, snacky.

Take that, corn chip.

Corn-free Tortilla Chips and Summer Salsa

Summer-time snacks… what are your favorites?

Share in the comments below!

AND (the best for last!) I’m hosting a little survey over here and it would mean the world to me if you filled it out.

Complete the survey and your name will be entered to win a $50 Amazon gift card!

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Comments | Leave Your Comment

  1. I really like that this blog is actively monitored and updated.

    Corn free Amaranth is hard to find in my neck of the woods – as are the corn/soy free veggies and citrus – especially a concern when a recipe calls for zest.

    Amaranth in and of itself has some issues.

    if you don’t grow your own cilantro, you will just have to call the farm or risk it/wing it
    corn wax is often present in: green peppers, cucumbers, eggplant, rutabagas, apples, citrus is often waxed/citrus is gassed with ethylene: avocados and bananas
    washed with citric acid but of course some can tolerate when the thick skin is carefully removed using powered free gloves and a safe utensit but that is no guarantee…

    It is a confused and dismal state of things – even the corn allergy websites get it wrong when it comes to recommending things- but they don’t pay as close attention as you do so you have the advantage and I hope the willingness to present a real, well researched blog – good luck in your endeavor and remember that knowing a little about something for which an inordinate amount of data actually exists can be a dangerous thing. In order to trust the blogger, the blogger must be willing to refrain from recommending every unresearched idea which pops into their well meaning heads.

    And while I was unable to make this recipe, I am grateful that I knew better than to try it and risk the need for my epi pen (the resulting side effects of injections are horrible to endure – except for the lifesaving one lol)

  2. I made these yesterday. The lightness and airiness of the crackers really surprised me. They were like eating potato chips. I(that’s a good thing). I made the first batch doing the circles like you did, but got lazy and did the rest by putting the amaranth on a silicone mat and covering it with plastic wrap. Then I rolled it out with a rolling pin until very thin, pulled off the plastic and baked it the same way. It peeled of the mat and I broke it into pieces. Were not uniform like the round ones but easier. They’re both good!

    • I was wondering if that strategy would work! Well done, Lesley! I’m so very happy that you liked them :)

  3. Hey Leanne,
    Do you think you could make these with millet? I’ve never really had either or so I’m not sure if they are close enough the same or not. I’m really excited to see these though as I can’t have corn either and I sure miss those tasty corn chips! Thanks for the great recipe!

    • Hi Katie! I’m not too sure on using millet in place of amaranth. They’re both really, really different and the recipe works well because of the stickiness of amaranth. If you give it a try, though, I’d love to hear how it went for you!

  4. I’ll have to give a try, I have some amaranth on hand, because I really can’t stomach corn tortilla chips very well.
    Thanks

  5. These sounds awesome. I don’t know if I’ve ever used amaranth before…might be a good time to start ;).

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