Tortilla chips are a major weakness of mine (especially dipped in hummus) so I like to have some grain free options to cut down on my carb load. I have found a few brands of blue tortilla chips that are non GMO/organic and that makes me happy. I still haven’t been able to find a non GMO corn tortilla so we are avoiding those until I can find some that I approve of. These squash tortillas can be made with pumpkin, butternut or any type of squash. Dip these chips in pesto, hummus, salsa or any yummy dipping sauce!
1 cup of cooked or canned squash
2 tablespoons ground chia seeds
2 tablespoons ground flax seeds
(optional) herbs, sea salt, lime juice for flavoring
Mix ingredients together and let sit for about 5-10 minutes for the solidifying action of the seeds to occur. Place 1 large spoonful of the mix between two pieces of parchment paper and flatten by hand or with a rolling pin. Bake at 300 for about 15-20 minutes or until you are able to peel the paper off without it sticking and it feels slightly firm and bendable. For chips turn down the heat to 200 and cook until crispy or put in a dehydrator for about 3 hours.