food blogger, halifax blogger, full time food blogger, Recipes, Gluten free party recipes

If you’ve ever been to a get together at my place, or you decided to pop by and I wasn’t expecting you; (EEP!) don’t worry I’m always ready, but you can pretty much bank on the fact that I’ll make you something like these. I always have these tortillas, and spices (duh) on hand, so it’s SUPER easy to toss these together, and they taste really great too!

I used to crush the pita chips to the point where people started called them “Kayla’s Famous Pita Chips”. Not going to lie I thought it was pretty cute. The funny thing is I’m just a cheapo I loved the pita chips from the grocery store, but they are SO much cheaper when you make them yourself!
Unfortunately when more and more of my friends
developed gluten intolerances I knew I had to make a change.  
In my best Oprah voice…. Cue “Food for Life” brown rice tortillaaaaaaaaas. lol I made the switch from pita pizzas to these brown rice tortillas pizzas (find that delicious recipe here), and I’ve never looked back. I adore the crunch, and simplicity, and bonus they are naturally gluten free! So I figured I could do the same for my pita chips as well, and BOO YA they were amazing.

The tortillas come in the freezer section (usually in the organic section), so be sure to thaw slightly before, so you can actually cut through them.  But for real you can’t really mess this up unless you burn them (it happens) because the spices are all complimentary you can add more of this or more of that depending on what you’re into. I tend to double the garlic and onion powder, but that’s just me.


1 TBS Olive oil 
1 package of  Brown Rice Tortilla (thawed)
1/2 tsp cumin 
1/2 tsp turmeric 

1/2 tsp ground mustard 
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/2 tsp paprika 
pinch of cayenne pepper 
Salt and pepper to taste

Preheat oven 350

Using clean scissors cut the tortilla in half, and then cut the half into 4 pieces to get a nice triangle shape. 
Combine the spices and olive oil together in a small bowl. 
Lightly brush the tortillas with the mixture on both sides; don’t worry if it’s not perfectly coated; there’s really no real science around this they will still taste amazing I promise. If you feel like you’re running out, and you still have tortillas just add more olive oil.
Place the coated tortilla on a baking sheet, and cook for about 5-10 minutes (or to desired crispiness). 
And serve! I like to serve them warm with dips, guac, or salsa, but you can also store them in a large freezer bag and enjoy them anytime. 

Now you know all my secrets lol Hope you enjoyed this post! 
Short Presents 

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