This product contains four inflammatory seed oils (sunflower, safflower, corn, and canola oil) that promote inflammation and oxidative stress. Making these chips at home allows us to replace the seed oil blend with clean avocado oil while adding more nutrient-dense organic vegetable powders and eliminating any processing additives.
Based on: Veggie & Flaxseed Corn Tortilla Chips
· Makes approximately 35 servings
· Serving: 7 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Veggie & Flaxseed Corn Tortilla Chips from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Veggie & Flaxseed Corn Tortilla Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic stone ground white corn flour
500g (about 4 cups) · Bob's Red Mill Organic White Corn Flour (Fine Grind)
Forms the crispy base structure of the chips, providing complex carbohydrates and corn flavor
Enhances all flavors and provides essential minerals
Filtered water
180-200ml (about 3/4 cup) · Filtered tap water
Hydrates the flour to form workable dough
Fresh lime
Juice and zest from 1 lime · Organic limes
Adds bright acidity and citrus oils that enhance flavor
Instructions
Step 1. In a large mixing bowl, whisk together 500g corn flour, 60g ground flaxseed, 8g tomato powder, 4g garlic powder, 4g onion powder, 6g carrot powder, 4g spinach powder, 3g beet powder, 2g parsley flakes, and 8g sea salt. Whisk vigorously for 2-3 minutes to ensure even distribution — vegetable powders tend to clump, so thorough mixing is critical for uniform color and flavor.
Step 2. Zest one organic lime finely (about 1 teaspoon zest) and squeeze the juice (about 2 tablespoons). In a measuring cup, combine the lime juice and zest with 180ml filtered water, whisking briefly. Create a well in the center of your dry ingredients and pour in the lime water mixture. Using a wooden spoon, stir from the center outward until a cohesive dough forms. The dough should hold together when squeezed but not be sticky — if too dry, add water 1 tablespoon at a time; if too wet, add corn flour 1 tablespoon at a time.
Step 3. Turn the dough onto a clean surface and knead for 3-4 minutes until smooth and elastic. The flaxseed will act as a binder. Divide into 4 equal portions (about 175g each) and wrap each in damp kitchen towels. Let rest for 20 minutes — this allows the flour to fully hydrate and makes rolling much easier.
Step 4. Working with one portion at a time (keep others covered), roll the dough between two pieces of parchment paper to about 2mm thickness (slightly thicker than commercial tortilla chips for better structural integrity). The dough should roll smoothly without cracking. Using a sharp knife or pizza cutter, cut into triangular chip shapes approximately 5cm at the base — you should get about 35-40 chips per portion. Remove excess dough and re-roll.
Step 5. Heat 480ml avocado oil in a heavy-bottomed pot or deep fryer to 180°C (356°F). Use a thermometer for accuracy — oil that's too cool will make greasy chips, too hot will burn the outside before cooking through. Working in small batches (8-10 chips at a time to avoid crowding), carefully slide chips into oil using a slotted spoon. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through. The chips will bubble vigorously at first, then quiet down when moisture evaporates.
Step 6. Using a slotted spoon, transfer chips to a wire rack set over paper towels to drain excess oil. While still warm, sprinkle lightly with additional sea salt if desired — warm chips absorb salt better than cooled ones. Allow to cool completely before storing, about 10-15 minutes. Properly made chips should be crispy throughout with no soft spots and have visible flecks of colorful vegetable powders.
Storage
Store in airtight containers at room temperature for up to 1 week. For maximum crispiness, include a silica gel packet or small container of raw rice to absorb moisture. Avoid refrigeration as it can make chips stale. If chips lose crispness, re-crisp in a 150°C oven for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.40
Cost per serving (store-bought)$0.57
Savings30%
Initial investment in organic vegetable powders is significant but they last for many batches. Cost per serving decreases dramatically after the first few batches as bulk ingredients are used up. The premium for organic, seed oil free ingredients is offset by bulk buying and elimination of processing margins.