Corn-free Tortilla Chips and Summer Salsa
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.
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
  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!
Recipe by Healthful Pursuit at