Brown Rice Tortilla Chips

Brown Rice Tortilla Chips- Make Your Own
This is not really a recipe- but here's what I do to make these crispy golden beauties- corn-free chips that are just as good- if not better- than your tried and true tortilla chips.

1-2 brown rice tortillas per person- Brown Rice Tortilla Wraps* or any other Candida friendly wrap.
Extra light olive oil, for frying
Sea salt

Using a pizza cutter, slice the round tortillas into triangles.

Pour about a half inch of light olive oil into a deep sided skillet (I used my big heavy iron skillet). Heat it over medium heat. When the oil is hot, drop in as many triangles as you can loosely fit into the skillet. Lay out some paper towels for draining the fat. Using long tongs to turn over the chips, fry on both sides until they are golden and crisp (they will crisp up more as they cool). This takes, maybe 4-5 minutes. Using tongs, lift the chips out of the oil and drain on paper towels. Salt lightly on both sides while they're still hot. Continue with the remaining triangles- until you're done frying them all. If you need to add oil, add a little at a time.

As they cool they get crispy crunchy. We love ours with salsa. But they're equally tasty with hummus and guacamole.