Today we will show you how to make tortilla chips using black beans instead of corn. These cool-looking crackers have fewer carbs but much more proteins and fibres than the traditional Mexican totopos. They make a wholesome snack for vegans, gluten-free folks, gym-goers that need to refuel, or people on a diet.
This recipe is dead simple and only uses natural, plant-based ingredients. We will turn dry black beans into flour, add a few extra ingredients and pull a tray filled with crispy crackers out of the oven.
To make these black bean chips even healthier, we included highly nourishing ingredients in our recipe. We used chia seeds to help keep things together, and selected a mix of seeds - optional but recommended - to use as toppings.
Chia is an excellent binder when soaked in water, to the point that vegans use it as an egg-replacement in their bakes. Eat 100 grams of these seeds, and you'll get 18 grams of heart-boosting omega-3 fats, 39 grams of gut-friendly fibres, and 100% RDI of essential manganese, phosphorus, and magnesium minerals. Not bad for such a tiny seed!
For extra crunch and wholesomeness, we topped the crackers with a mix of sesame and flax seeds - fabulous sources of healthy fats and vitamins.
Delicious both on their own or dipped into guacamole, these black tortilla chips will bring excitement and flavour to your next Mexican night. Let's bake this out!