If you take the corn out of a tortilla chip, can you still call it a tortilla chip? Hmm..good question.
Either way – I found some corn-free chips that make me smile.
You read that correctly. No Corn. It’s a chip even Clean Eating Chelsea can eat. Hooray!
I found Beanitos on the interweb and instantly fell in love. First of all, the company is based in Austin, Texas where cool people live. (I used to be one).
I also love the idea of taking corn out of the equation. Corn is ubiquitous in our diets. Avoiding it is kind-of like socking it to “The Man.”
By using beans and rice in lieu of corn, these chips are a source of complete protein. Score!
The ingredients list is super clean.
Check out those flax seeds!
They taste a bit like a deep-fried Mary’s Gone Cracker. Sounds good, right?
Yes, they’re fried. Fat-free they are not. (Thank goodness. One more “free” and they’d look like a healthy-label whore.)
Anyways, it’s apple season! Why not pair a non-traditional chip with a non-traditional salsa?
Here’s how I made mine, so you get the idea.
Apple-Cucumber Salsa
- 1 cup diced English (Seedless) cucumber
- 1 cup diced Macintosh Apple (Macs are firm, crisp and tangy sweet)
- 3/4 cup diced red onion (I LOVE onions…use your judgment)
- 1 teaspoon lemon juice
- 1/2 teaspoon apple cider vinegar
- Cayenne to taste
- Cumin to taste
- Sea Salt
- Optional – sweetener of choice (I used a packet of Splenda)
- Optional – couple dashes of light olive oil or canola oil.
- Fresh cilantro or mint would rock this salsa out; I didn’t have any.
Put everything in a container and stir. (Duh). Surprisingly the apples stay crisp and do not brown for days in the fridge. The longer the flavors have a chance to wed, the better the salsa.
Any interesting salsa concoctions you’d like to share?
PS- I still can’t believe I used the word whore. What has come over me?
PPS- The people from Beanitos were kind enough to send me these chips when I could not find them locally. (Thanks guys!)
