I actually thought of this by accident but it turned out to be an awesome new snack idea that is really easy to make! It started with me making him tortilla sandwich rolls the other day. I was using these tortilla shells from the bakery section and they are huge! So for him I of course just needed to use a small portion of it. I didn’t want to waste the rest so I got the idea to try making tortilla chips since I have never tried it yet before anyway! So…why not cut them into cute, fun little shapes and make them kid friendly! A new option for a quick grab snack!
Chips are not always the healthiest of options so I wanted to make these at least “healthier” if possible. So I decided to use avocado oil and just a very small amount of salt. I would like to try these with coconut oil as well, I’m not sure how they would turn out or if they would be much different at all.
Spinach Tortilla Chips
How I made them:
Preheat the oven to 350 degrees. Cut tortilla shells using mini cookie cutters. If you wanted to just make regular chips, just cut them into triangles. Lay them out on a cookie sheet and brush both sides with avocado oil. Sprinkle with salt. Bake in the oven for about 12 minutes.
See what I mean?! Super easy! I literally did this while Sawyer was in his high chair and on the brink of whining for his lunch. So if I can get it done before that, that’s really saying something 😉
I think these are really fun and Sawyer loved them!
I have been making homemade baby food since my son turned 6 months old. I love making his food homemade and love coming up with new recipes and combinations to try! He has been starting to eat a lot more lately since he is almost 9 months old so I have been trying to make a variety of new foods for him. I will soon be starting him on meats so that will bring all kinds of new recipes! For now, here is a new veggie idea! I wasn’t really sure if he would go for the taste of celery but he gobbled it right up!
I would suggest starting this one around 8 months and up.
-1 whole bunch of Celery
-2 Cups spinach
-2 Tbsp Coconut oil
-1 Cup water for cooking
-1/4 – 1/2 Cup water or breastmilk for blending
How to prepare:
Wash celery off well. Chop into smaller pieces making sure to cut off the ends. Cook in skillet or saucepan on med-high with about 2 Tbsp of coconut oil. Make sure to stir well to coat the celery with the coconut oil. Let cook for about 2 minutes. After 2 minutes, add 1 cup water and lower heat. Cook for an additional 15 minutes stirring occasionally. Remove from heat and set aside.
Steam spinach for about 10 minutes. You could instead blanch it by boiling in water for about 10 minutes and then putting it into ice water but I prefer to steam the spinach to preserve the nutrients.
Add both spinach and celery into the blender with about 1/4 Cup water and blend well. If it’s still chunky, add more water. You could also use breastmilk or formula.
This made 5 – 4oz jars for me and I put them in the freezer. Double or triple the recipe if you like making in bulk and freezing. This one was very easy and my son loved it!!