Cinco de Mayo is TOMORROW! Are you ready?! If you aren't - and even if you are- these super easy Baked Churro Chips are the answer. They bake up in minutes with very little prep needed and are a total crowd pleaser! Who doesn't love a crispy baked corn chip (or wheat, if wheat tortillas are more your thing) coated in vegan butter, cinnamon and sugar? NO ONE. Yup, double negatives. Which means EVERYONE loves them! They're crispy, crunchy, sweet, and almost too easy to eat. So let's eat! 

Looking for a few more last-minute Cinco de Mayo meal ideas? Try one of our favorites!

• Picante Black Bean Hummus
• Cauliflower Queso
• Southwestern Black Bean Salad
• Mexican Wheat Berry Salad
• The BEST Spicy Vegan Chili
• Baked Black Bean Burgers
• Jackfruit Asada Street Tacos
• Chick'n Tortilla Soup
• 'California Burrito' Tacos

INGREDIENTS
14-16 small corn tortillas, cut into quarters
1/2 cup melted vegan butter or coconut oil
1 cup organic sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat the oven to 350º. Line a baking sheet with parchment paper.

Cut the tortillas into 4-6 equal triangles. Mix the sugar and cinnamon together in a bowl and set aside. 

Lay the chips onto the baking sheet and lightly brush each chip with some of the melted butter or oil. Sprinkle about half of the cinnamon sugar mixture over the chips so they're lightly coated, then flip 'em over, lightly brush the other sides and coat them in the remaining sugar mixture. 

Bake for 15-20 minutes. Let chips cool completely before removing from the baking sheet. Enjoy! 

NOTES
You can use whatever tortillas you like, wheat or corn and any size. Just adjust accordingly! 

Halloween is around the corner (literally, it's on Saturday - in case you live under a rock), and while most of our friends will be out partying or at least trick or treating, we'll be attending a non-Halloween themed wedding...yeah, we don't really get it either. But that's where we'll be! I'm hoping to be done early enough to at least walk around our neighborhood and see some of the rad costumes. Our neighborhood gets hit HARD - last year over 1,000 kids came to the door. It's insanity! And having grown up in a super small town where the houses were a half mile apart, its awesome seeing a neighborhood filled with that many trick or treaters - like something from a movie! I love it. But since we may not be around to see it, we're getting into the spooky Halloween mood with these easy, baked, ghost-shaped corn tortillas! They're gluten-free and fun for kids to make, too. We stuck ours in guacamole since we kind of liked that it looked like grass, but you could stick them in hummus, salsa - whatever you like. They look pretty spooky stacked into a ghost graveyard, and we think they'd be super cute on a Halloween party snack table.  Let's get spoooooooky!

INGREDIENTS
1 cup blue corn masa harina
3/4  cup warm water
1/8 teaspoon salt

1 cup white corn masa harina
3/4  cup warm water
1/8 teaspoon salt

You'll also need:
tortilla press or rolling pin
parchment paper
sharp knife or pizza cutter

DIRECTIONS
In a medium mixing bowl place the blue corn masa harina. Stir in a the warm water and salt, mixing until completely combined. Use your hands to knead the dough until it comes completely together. If the dough seems too dry, you can add a bit of water, but you want your dough to be smooth, not sticky, and be able to form a springy ball. Cover the bowl with a wet towel for 15-20 minutes.
Repeat the process with the white corn masa harina in a separate bowl and set them both aside. 

Fold a piece of parchment paper long enough to cover your tortilla press. If you're not using a tortilla press, spread parchment paper over the countertop and use a separate, smaller piece to separate the tortillas from the rolling pin. 

Roll the blue and white corn masa dough into 3/4 - 1 inch balls, leaving one ball each extra to use as eyes and mouths on the opposite color tortillas. Press each ball in-between the two sides of parchment paper lined tortilla press until they are about 1/8 inch thick; it may take you more than once, and if so, rotate the tortilla in-between presses. If you are using a rolling pin do the same thing, just be careful to use the same amount of pressure for an even roll. Once they are rolled out, apply 3 small balls of the opposite color as eyes and a mouth and re-press. They ball will spread out, so start small. Continue this process until all the ghost faces are formed. 

Using a knife or pizza cutter, cut the round, faced tortillas into a ghost shape and place a piece of parchment paper in between each ghost tortilla so they don't stick prior to cooking. 

You can either cook the tortillas as you press them or press them all and then cook them. Your choice. Either way, when you're ready, heat a large cast iron skillet over medium-high heat and lightly spray with coconut oil. Skillet is ready when a few beads of water dropped in the pan sizzle immediately.

Cook as many tortilla ghosts at a time as can fit in the pan (without overlapping) for 1-2 minutes, until the bottom is just beginning to show brown, toasted spots. Place cooked ghosts on a paper towel-lined plate to cool while you cook the other tortillas. When you're finished, spread the heated tortillas over a wire rack to cool completely. 

While they cool, preheat the oven to 350 degrees. Bake chips on a parchment-lined baking sheet for 8-10 minutes, flipping about halfway through, until they are browning and crisped up. Remove, place back on the wire rack to cool, then enjoy immediately or within a few hours of making. Leftover chips can be saved in an airtight container for up to 2 days, and reheated in the oven to re-crisp as needed. 

Need some dip ideas to serve with your BOO corn tortilla chips? Try our Cauliflower Queso, Buffalo Sriracha Hummus, or Picante Black Bean Hummus!

​NOTES
Makes about 30 chips, but you could make them bigger or smaller depending on how many you wanted and what you wanted to use them for. If you'd rather have just ghost tortillas instead of chips, you could skip the baking step and stuff 'em full of taco ingredients, instead. 

Masa FLOUR and Masa HARINA are different in that Masa HARINA is ground from corn kernels soaked in lime water and makes a much better and less brittle tortilla and chip. We have found masa harina for cheap at local Mexican markets + grocery stores, and of course online at Amazon.

Its almost game time! The Superbowl is hours away, and to be honest, I don't really understand the game. But I love getting together with friends  and picking a random team to cheer on while I munch away the afternoon. We're attending a party tonight and bringing a snack that'll win over fans from any team: Buffalo Sriracha Hummus! Spicy and tangy, it tastes like buffalo wings- cruelty free style. We've been dipping with celery, cauliflower, and tortilla chips...we'll be lucky if we have any left to bring to that party tonight! Inspired by Vegan Yack Attack's Buffalo Chickpea Mac n' Cheese (how good does that look?!), we are lovin' this protein packed addition to our snack rotation. Its perfect for parties or eating all by yourself, and makes a great sandwich spread, too! We recommend doubling the recipe to make it party-sized (6 or more dippers).

Ingredients:
1-15 ounce can chickpeas, drained
1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon sea salt
3 cloves garlic
2 tablespoons tahini
2 tablespoons Sriracha hot sauce
1 tablespoon lemon juice
1/2 cup roasted peppers (roasted reds are great, but a jarred mix is fine too!)
2 tablespoons olive oil

Directions:
Blend everything except olive oil together in a food processor or high speed blender. Once well combined, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!

When cleaning out the dry goods this weekend, I realized we had a whole bag of red potatoes we had forgotten about. I obviously had planned to use them for something, but I can't remember what that possibly could have been. 
So, with 6 pretty good sized red potatoes at my disposal, I decided to make potato chips. I'd been craving something salty, but didn't really feel like spending all day in the kitchen. Thats when I remembered potato chips. Not potato chips, specifically, but the act of making them. I went through quite the phase of potato chip making when I was younger after seeing a 'Zoom' episode where they made them. Theirs were ready in 5 minutes thanks to TV magic, and I could never understand why mine weren't, too...
Anyway, they really are better than I remember. And so much better than bagged potato chips- these chips don't crumble at the first bite or cover your fingers in salty oil. But even with these, you can't eat just one!

Ingredients:
3-6 red or yellow potatoes
1/4 cup grapeseed (or other high heat) oil
salt for sprinkling
any other spices you want to flavor your chips with

Directions:
Preheat oven to 375 degrees.
Wash the 'taters thoroughly. Using a very sharp knife or mandolin, cut the potatoes into very, very thin slices. Lay them in a single layer on a non-stick baking sheet, and brush lightly with a high-temperature oil like grapeseed or sesame. 
Sprinkle with salt (or other spices!), and bake for about 12-15 each side, flipping in between.
Once finished, remove from pan and cool on a cooling rack. When completely cool, move chips to a re-sealable bag or container for up to a week.

Until yesterday, we had never tried kale chips. I know, I know, everyone raves about how delicious they are, but I just wasn't ready to give up my delicious, grain made, salt covered, totally unhealthy chips! 
The other night at Mother's I finally decided to suck it up and try for myself the wonder that is kale. With a head in hand, I exited the store, wondering what I would do if I totally hated the crunchy green things...

Lucky for me, I don't hate 'em. These things are addictive and awesome and okay to pig out on. Encouraged, really. We made three small, separate batches with one bunch of kale: spicy, salty, and rosemary. 

For spicy kale chips:
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet. 
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet. 
Drizzle with (about a 1 tablespoon per whole bunch) olive oil. 
We used a jalapeño infused olive to make it extra spicy. To make your own, cut up jalapeños or other spicy peppers and soak them in olive oil over night. Strain the olive oil before pouring over kale leaves.
Sprinkle with sea salt and red pepper flakes.
Bake for 10-15 minutes, or until edges brown. 
Enjoy!
Store in bags or containers for two to three days.

For salty kale chips:
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet. 
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet. 
Drizzle with (about a 1 tablespoon per whole bunch) olive oil.
Sprinkle with pink sea salt and freshly ground black pepper.
Bake for 10-15 minutes, or until edges brown. 
Enjoy!
Store in bags or containers for two to three days.

For rosemary kale chips:
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet. 
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet. 
Drizzle with (about a 1 tablespoon per whole bunch) olive oil. 
We used a rosemary infused olive we had to heighten the flavor. To make your own, soak 1 tablespoon fresh rosemary into 1 cup olive oil over night. Strain the olive oil before pouring over kale leaves.
Sprinkle with sea salt and freshly cut rosemary.
Bake for 10-15 minutes, or until edges brown. 
Enjoy!
Store in bags or containers for two to three days.