Corn Chips
with Homemade “Queso”
Whip up a quick batch of chips and queso for your next movie night. Tortillas made from a blend of corn and wheat flour have an amazing crunch.
224 CALORIES PER SERVING
FRYER TEMP 400°F
PREP TIME 10 mins
COOK TIME 8 mins
MAKES 48 • SERVING SIZE 12
8 medium corn and wheat flour tortillas
sea salt
FOR THE QUESO
1 cup Cashew Cream Sauce
2 tbsp water
½ cup salsa
2 tsp nutritional yeast
1 tsp ground turmeric
1. Set the air fryer temp to 400°F.
2. In a small saucepan on the stovetop over medium-low heat, make the queso by combining the ingredients. Stir until everything’s well incorporated, about 4 to 5 minutes. Keep warm.
3. Cut the tortillas in half and cut each half into 3 triangles.
4. Working in batches, add half the triangles to the fryer basket and spray with canola oil. Cook until golden, about 3 to 4 minutes.
5. Transfer the tortillas to a baking sheet and spread them in an even layer. (They’ll crisp up as they cool.) Season with the salt and serve immediately with the queso.
TIP You can use corn tortillas for a gluten-free version.
NUTRITION PER 12 CHIPS + ⅓ CUP QUESO:
TOTAL FAT 15g • SATURATED FAT 8g • CHOLESTEROL 0mg • SODIUM 402mg • CARBS 20g DIETARY FIBERS 3g • SUGARS 3g • PROTEIN 5g