We like our kitchen staples to serve triple duty. It saves on cabinet and fridge space, sure, but more importantly, it keeps us from falling into a rut.
One of these classic staples? Corn chips. Ideally, chips made from organic corn, oil, and salt that have at least 2 grams of fiber per serving are the best bet. Shopping for organic chips also ensures the snacks are non-GMO.
Though we’re all about the nachos, these three imaginative ways to use corn chips in cooking make healthy meals even more delicious.
Mini tostada appetizers
Top individual chips with a dollop of pureed black or pinto beans, guacamole, and salsa and serve as a pre-dinner nosh. These tiny appetizers are incredibly easy to make and always go fast. You can also add cheese and stick them under the broiler for a few minutes for a warm appetizer. We usually just opt for the bean-guac-salsa combo because it’s so fuss-free, and it suits the needs of dairy-free guests, too!
A crunchy crouton alternative
Sprinkle a few crumbled up corn chips onto salad in lieu of traditional croutons. You’ll add a little more fiber to that bowl of lettuce, but a few chips deliver more flavor and major crunch to your meal. This method also works well as a crouton-alternative on soups.
Gluten-free breading
Instead of opting for a traditional flour and bread crumb coating for chicken, fish, or tofu, try finely crushed corn chips. They deliver a bit more texture than a classic breading recipe, and also provide a richer, more well-rounded flavor. And don’t think that you’re limited to only Latin flavors with this breading method, though cumin and lime zest do work really well. An Italian-inspired corn chip crust works beautifully on chicken breasts!
Photo credit: Alpha via Flickr
