Delicious, Fun & Healthy Food

Sun-dried Tomato Crisps (No-corn Chips) With Guacamole & Homemade Salsa

AppetizersLina LiwagComment

My very good friend Zeny and her 6-yr. old daughter Ayeesha came over for brunch this weekend.   Smoothies and desserts were in order but I wanted more.  At the onset, I didn't really knew what else to make but after a few ideas here and there, I eventually was inspired by the upcoming Cinco de Mayo celebrations.  Chips and dips would work for Ayeesha I thought.  The only problem was, I haven't made chips before and would require some practice.  I didn't really want store-bought ones either.  But I've been making crisps and crackers a lot lately so why not use the same recipe?   So here's one of my family's favourite crisps recipes.  The great thing about this is that it's corn-free and nut-free.  I used sunflower and flax seeds instead.  The recipe is simple and easy to make.  If you don't own a dehydrator, it can also be baked at the lowest oven temperature.  

Sun-dried Tomato Crisps (No-corn Chips) With Guacamole & Homemade Salsa

2 c.  tomatoes, chopped 
1/4 c. sundried tomato,  chopped and soaked 
1 c. sunflower seeds
1  c. flax seeds 
1 clove garlic, minced 
1  1/4 c. water

1. Use 1/4 c. of the water to soak the sun dried tomatoes for 10-15 minutes until soft and making sure to reserve the water. 
2. In a food processor or blender, pulse the sunflower seeds until they turn into a coarse meal.  You also have the option of turning it into a flour for smoother chips.  Transfer into  a mixing bowl.  Next, process the flax seeds into a fine meal  then transfer into the same bowl. 
3. On the same blender or food processor, blend/pulse the sun dried tomatoes with the reserved water and garlic until the mixture turns into a paste.  Add the chopped tomatoes and pulse until the tomatoes liquefy.
4. Pour the tomato mixture and the rest of the water into the dry ingredients and mix until well incorporated. 
5. Spread the batter thinly, about 1/8" thick on a dehydrator sheet.  Dehydrate at 115F until crisp, approximately 12 hours.  Break into tortilla chip sizes and serve with guacamole, salsa and optional sour cream. Makes 4 trays.


2 small avocados, cut and pitted 
1 1/2 Tbsp. red onions, minced 
Juice of 1 lime 
1 tsp. maple syrup 
2 Tbsp. cilantro leaves, finely chopped 
Salt to taste
A pinch of cumin  
A pinch of cayenne pepper  (optional) 

Place everything in a bowl and use the tines of a fork to mash the avocado with the rest of the ingredients making sure not to make it too smooth but give it some chunky consistency. If you own a mortar and pestle, it would really work perfectly. 

Homemade Salsa 
2 cups tomatoes, chopped*
3 Tbsp.cilantro, finely chopped 
2 Tbsp. red onions, minced 
2 1/2 -3 Tbsp. apple cider vinegar**
1/4 tsp. cumin 
Salt to taste 
1 tsp. olive oil
1/2 jalapeño pepper, seeded and finely chopped (optional) 

Set aside 1/2 c. of the tomatoes .  In a food processor or blender, place  all the ingredients and pulse briefly until the tomatoes liquefy.  Add the rest of the tomatoes and pulse once. If preferred, the reserved tomatoes can also be folded in for a chunkier consistency.  Transfer to a bowl and adjust the taste accordingly. 

* The tomatoes can be deseeded if a thicker salsa is preferred.  Plum tomatoes are less juicy than the other varieties.  
** If you're like me who loves tart salsa, 3 Tbsp. apple cider vinegar is just perfect.

Our girl-time was really wonderful and fun last Saturday.  The boys were out and we had the whole house to ourselves.   We were able to catch up with what he had missed for over a year no matter how short it was.  We also enjoyed our mini tarts.  I'm hoping to post the recipe of that soon but in case you're not on Instagram, here was the iPhone image of it:) 

We're still waiting for that elusive Spring weather here in Toronto.  Hopefully it won't be long and will soon see some pretty flowers and Spring produce.  Ayeesha brought me some pretty green roses and mini hydrangeas which I am enjoying inside.   Take a look at how cute she is here.  Wishing you all a Happy Cinco de Mayo!