Home-made tortilla chips and dips from the Sneaky Chef

Try these healthy chips and dips for a more nutritional Super Bowl snack.

Homemade tortilla chips

Makes about 96 tortilla chips

  • 12 (6-inch) round corn tortillas (white or yellow)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Preheat oven to 400 degrees.

Brush both sides of the tortilla with oil. Stack 6 of them together and, using kitchen shears or scissors, cut the stack into 8 triangles, for a total of 48 chips. Repeat with the final 6 tortillas. Scatter the chips in a single layer onto a large cookie sheet and sprinkle them evenly with salt. Bake 10 minutes, then flip them using a wide spatula and bake for another 8 to 10 minutes until crispy and golden brown.

Green Puree

  • 2 cups raw baby spinach leaves
  • 2 cups broccoli florets, fresh or frozen
  • 1 cup sweet green peas, frozen
  • 2 to 3 tablespoons water

Note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.  If using raw spinach, thoroughly wash it, even if the package says "prewashed."

To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.

To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain. Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.

This will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

Healthy Guacamole

2 ripe avocados

  • Juice from 1 lime
  • 1/2 teaspoon salt
  • 1/4 to 1/2 cup Green Puree
  • Optional extra boost: 1/2 cup chopped red onion, chopped tomatoes, handful of chopped cilantro (or fresh basil), and/or chopped jalapeños, to taste

Halve the avocados lengthwise, remove the pit, and scoop out the flesh. In a small bowl, combine the avocado with the lime juice, salt, Green Puree, and the optional extras, if using. Blend lightly with a fork.


  • 1⁄2 cup TSC Creamy No-Nut Butter
  • 1 cup canned chickpeas, drained and rinsed
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄2 teaspoon salt
  • 2 teaspoons honey
  • 4 teaspoons water (a little more if needed to make smooth)

Place all the ingredients in the bowl of a food processor and puree on high, stopping occasionally to scrape the sides of the bowl until mixture is a very smooth dip.

Copyright 2014 WXIX. All rights reserved.