Making your own corn chips is easy. This way you get to use the highest quality oil as well as bake chips rather than frying.
Edamame are young soybeans. They are a good source of protein, are easy to digest and are exceptionally high in fiber.
Edamame Dip
1 cup frozen shelled edamame
2 cups boiling water
3 tablespoons (extra virgin cold pressed) olive oil
juice of half a lemon
1 garlic clove
salt to taste
2-3 tbs water (as needed)
Boil 2 cups of water in a pot. Once boiled add edamame and bring back to boil. Let boil for 5 minutes. Drain immediately and let cool.
Blend with all other ingredients adding water as needed to create desired smooth consistency.
Options: add parsley or cilantro to the mix.
Cumin Chips
1 packet (usually 10-12) corn tortillas, sized 5-6 inches
juice of 2 limes (4 Tbs)
1.5 Tbs olive oil
3/4 tsp ground cumin
salt to taste
Preheat oven to 375. Combine oil, juice and cumin in a bowl and brush the mix on both sides of each tortilla. Cut each tortilla into 6 wedges and spread out on a baking tray. You will need two baking trays to fit all chips. Once all chips are on the trays, sprinkle with salt. Bake for 10 minutes, turn them over, and bake for an additional 10 minutes.
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