Eating, Working, and Living with Chronic Migraine

Brown rice chips with pico de gallo

Brown rice chips with pico de gallo

This is another easy dish that “wows” guests. I usually serve as an appetizer and trust me, it doesn’t last long! My guests are always asking for more…no matter how much I make!

What you need

Brown rice chips:

4 brown rice tortillas
2 Tbsp avocado oil
1 Tbsp ground black pepper
1 Tbsp ground oregano
2 tsp salt (I prefer finely ground pink Himalayan salt for the chips)

Pico de gallo:

2 tomatoes, diced
1 red onion, diced
1/4 cup parsley (you can also use cilantro, if you prefer)
1 tsp ground black pepper
1/2 tsp sea salt

How you do it

Preheat oven to 350 degrees.

For the pico de gallo, mix together tomatoes, red onion, parsley, black pepper, and sea salt. Set aside.

Cut each brown rice tortilla into 6 triangles (like a pizza) – this will create 24 triangles, or chips. Line non-stick baking sheets with chips.

Pour avocado oil in a small bowl. Brush chips (now on the baking sheets) with avocado oil.

Mix together 1 Tbsp pepper, 1 Tbsp oregano, and 2 tsp salt. Sprinkle mixture over chips. Put chips in preheated oven for 10 minutes or until browned and crispy.

Remove chips from oven and serve with pico de gallo. Enjoy!

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