Ask a Nutritionist: 3 New Ways to Use Corn Chips

September 2, 2015
by Stephanie Clarke RD and Willow Jarosh RD, C&J Nutrition for Thrive Market
Ask a Nutritionist: 3 New Ways to Use Corn Chips

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

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