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Gluten-Free Baked Tortilla Chips with a Hint of Lime

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Gluten-Free baked tortilla chips with a side of salsa and beer.

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, these chips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Gluten-Free baked tortilla chips with a side of salsa and beer.

The Story Behind This Recipe

Not going to lie here, I’m a BIG bagged chip girl. I love a good bag of extra salty potato chips, and that will never change. But when it came to tortilla chips, I’ve always been picky. Trader Joe’s has the best bagged tortilla chips in my opinion, they’re perfectly crispy with a hint of lime. And those were the inspiration behind these gluten-free baked tortilla chips. They taste just as good as the TJ’s ones, but are baked, making them way healthier! These chips taste great with literally EVERYthing. Hummus? YUM. Salsa? Duh! Guacamole? YES PLZ. My next venture will be turning these gluten-free baked tortilla chips into gluten-free and dairy-free nachos! Oh boy, I’m drooling already.

What You Need To Make Gluten-Free Tortilla Chips

Corn Tortillas – Corn tortillas are the gluten-free alternative to flour tortillas. They also yield an incredibly crispy texture once baked, making them just perfect for this recipe!

Spray Cooking Oil – Feel free to use olive or avocado oil instead, but spray cooking oil will make your life a whole lot easier. Simply give the tortillas a quick spritz of oil then continue on with the recipe.

Lime Juice – This ingredient is totally optional, but totally recommended. Lime juice is how we make these gluten-free baked tortilla chips taste like those ones from Trader Joe’s that I was talking about earlier. There’s something about a little lime drizzled over a salty chip that makes it completely irresistible.

How To Make Gluten-Free Tortilla Chips

  • Start by slicing corn tortillas into triangles (aka into the shape of tortilla chips).
  • Then, line them up in a single layer on a baking sheet. It’s important that you do not overcrowd your baking sheet with parchment paper, otherwise your chips won’t be as crispy.
  • Either spray or drizzle the tortilla triangles with olive oil, then sprinkle with salt, and finish off with a drizzling of lime juice. Feel free to add any other seasonings you’d like in this step!
  • Transfer the tortillas to an oven set at 375° Fahrenheit and bake them for at least 12 minutes. After 12 minutes, check your tortilla triangles to see if they’re nice and golden brown all over. If they’re not completely golden brown, continue baking for a few more minutes.
  • Lastly, remove the gluten-free baked tortilla chips from the oven and let them cool on a baking sheet for 30 minutes. The chips won’t be super crispy when you remove them from the oven, but they will continue to crisp up as they cool! Do not cut the cooling time short, use the full 30 minutes before serving.
Gluten-Free Baked Tortilla Chips with a Hint of Lime
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Gluten-Free Baked Tortilla Chips with a Hint of Lime

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

24

ounces
Cooking time

15

minutes
Cooling Time

30

minutes
Total time

45

minutes

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, the sechips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Ingredients

  • 16 corn tortillas, see Notes

  • spray cooking oil, see Notes

  • 1 tablespoon salt

  • 1 tablespoon lime juice

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Cut each tortilla into 6 triangles.
  • Place the tortilla triangles in a single layer on the baking sheet and spray with cooking oil, drizzle with lime juice, then sprinkle with salt.
  • Bake for 12-15 minutes, then remove from the oven and let cool on baking sheet for at least 30 minutes before serving.

Recipe Video

Notes

  • Corn Tortillas: If you’re not gluten-free, you can use flour tortillas instead!
  • Spray Cooking Oil: If you don’t have spray cooking oil, you can use a drizzle of olive oil or avocado oil instead.

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Dairy-Free

Strawberry Rhubarb Crisp (Vegan, Gluten-Free, Refined Sugar-Free)

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strawberry rhubarb crisp on a plate with a scoop of vanilla ice cream

This strawberry rhubarb crisp is perfectly sweet, slightly tart, and finished off with a crumbly oat topping! This easy vegan, gluten-free, and refined sugar-free dessert is a total crowd-pleaser and is perfect for summer parties. Serve this strawberry rhubarb crisp warm with a scoop of vegan vanilla ice cream for a delicious, healthier dessert!

Strawberry Rhubarb crisp in a baking dish surrounded by fresh strawberries.

One of my mom’s signature desserts is a strawberry rhubarb pie. Now I was never much of a pie person (still am not), but I LOVED this particular pie. Aside from being totally freaking delicious, rhubarb is pretty intriguing. I just couldn’t get over how delightfully sour and tart it was. I’ve wanted to recreate my mom’s strawberry rhubarb pie for a while now, but to be completely honest, I just don’t have the energy these days to make a whole a** pie. And that’s where pie’s easygoing, more forgiving younger sister comes in – fruit crisp! This strawberry rhubarb crisp recipe couldn’t possibly get any simpler, but still houses all of the delicious flavors I remember from my childhood.

What You Need To Make Strawberry Rhubarb Crisp

Rhubarb – OK let’s chat about rhubarb for a second. I know rhubarb is known and loved in some parts of the world. Though in my part of the world, it’s barely ever talked about (which makes me sad, because it’s worthy of our attention). Therefore, if you’re not familiar with rhubarb it’s a tart-tasting fruit that kind of looks like a pinkish/red celery stalk. Rhubarb is always paired with some type of sweetener to balance out its extremely tart flavor. The result is this almost sour candy flavor that is just incredible!

Strawberries – Oh, happy strawberry season! Strawberries, unlike rhubarb, are an extremely common fruit and I think we all know what they taste like. And the key here is fresh strawberries, as they taste best. You have the option to either leave your strawberries whole or slice them in half.

Almond Flour – Almond flour replaces the all purpose flour in this recipe. Aside from aiding in making this crisp gluten-free, I especially love the nutty flavor this flour gives this crisp. If you don’t have almond flour, you can use almond meal instead. If you don’t have either of those, feel free to use all purpose flour instead!

Adjust This Recipe To Your Dietary Needs

  • Add dairy: If not vegan or dairy-free, use regular butter instead of dairy-free butter in this recipe.
  • Use different fruits: Feel free to use whatever berries you’d like in this recipe in place of both the strawberries and rhubarb. Whatever fruit you decide to use, just make sure it measured out to a total of 6 cups.
Strawberry Rhubarb Crisp (V/GF/RSF)
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Strawberry Rhubarb Crisp (V/GF/RSF)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

Ingredients

  • For the filling:

  • 3 cup rhubarb, chopped into 1-inch pieces

  • 3 cups strawberries, halved

  • 1/2 cup coconut sugar

  • 3 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • 1 1/2 teaspoons orange zest, optional

  • For the crisp:

  • 1 cup oats, see Notes

  • 1/2 cup almond flour, see Notes

  • pinch of salt

  • 1/4 cup dairy-free butter, see Notes

  • 1/4 cup maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all filling ingredients to a bowl and toss to coat fruit, then transfer to a 9×13-inch baking dish.
  • Add all crisp ingredients to a bowl and mix together with a fork, then sprinkle over filling.
  • Bake for 35-40 minutes

Recipe Video

Notes

  • Almond Flour: You can use regular all-purpose flour instead of almond flour if you’d like.
  • Dairy-Free Butter: I used Earth Balance Vegan Buttery Sticks for this recipe, as they’re my favorite for baking. Though you should be able to get away with using any non-dairy butter you’d like. And if you’re not vegan or dairy-free, you can use regular butter instead!

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30 Minutes or Less

Orzo Salad (V/GF-Option)

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Close-up image of orzo salad in a bowl with a lemon wedge on top.

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Overhead image of a bowl of orzo salad with basil and a fork on the side.

I can’t tell you how happy it makes me to walk into the grocery store these days and see SUCH a variety of fresh spring produce! Like, give me allllllll the spring produce. Just toss it all in my cart, I’ll figure out something to do with it. And that’s pretty much how this orzo salad was created. I needed a way to jam as many fresh vegetables and herbs into a dish as possible, without it tasting too healthy. I mean we’re all about healthy around here, but too healthy ends up tasting like the earth, so we need to avoid that. In this salad – the orzo will keep you satisfied, the chickpeas will keep you full, and the veggies will keep you feeling your best! Now this orzo salad is a well-rounded dish, if I’ve ever heard of one.

Make it Gluten-Free

  • Use Gluten-Free Orzo: There are a handful of gluten-free orzos out there. I’ve personally tried the Jovial Grain Free Cassava Orzo and can couch for its tastiness. Though feel free to use whatever gluten-free orzo you love in this recipe.
  • Use Rice Instead of Orzo: Rice would make a delicious gluten-free substitute in this orzo salad! Simply cook 1 1/2 cups of brown or white rice in 3 cups of vegetable broth and use just as you would the orzo in this recipe.

What You Need To Make Orzo Salad

Chickpeas – Chickpeas give this otherwise light orzo salad a bit of heartiness. This starchy protein is mild in flavor, not at all taking away from the flavors of this dish. Feel free to use your favorite white bean in place of the chickpeas in this recipe, or even add some roasted chicken if you’d like!

Arugula – I love arugula for its peppery, almost spicy taste. Arugula is another layer of both health and flavor in this recipe. Though if you don’t like arugula, you can use fresh spinach instead.

White Wine Vinegar – White wine vinegar is slightly more mild and less acidic than most other vinegars. If you don’t have white wine vinegar, then I suggest picking up a bottle next time you’re at the store. It not only tastes great in this orzo salad recipe, but would make a great addition to most other salads. Though if you can’t find white wine vinegar, you can use apple cider vinegar instead.

Orzo Salad
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Orzo Salad

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

7

minutes
Total time

17

minutes

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Ingredients

  • 1 1/2 cups orzo, see Notes

  • 4 cups vegetable broth, see Notes

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/2 cup chopped red onion

  • 1/2 cup cherry tomatoes, halved

  • 1 cup chopped cucumber

  • 1 cup arugula

  • 1/2 cup fresh chopped basil

  • For the dressing:

  • 1/2 cup olive oil

  • 3 tablespoons white wine vinegar

  • 1 tablespoon lemon juice

  • 2 teaspoons dried Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon honey, use maple syrup if vegan

  • 1/4 teaspoon black pepper

Directions

  • Bring vegetable broth to a boil in a large pot, add in the orzo and cook for about 7 minutes or until al dente.Orzo Salad Process Photo 1
  • Drain orzo then set aside in a large bowl to cool.
  • While orzo cools, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.Orzo Salad Process Photo 2
  • Add remaining ingredients to the orzo along with the dressing, then toss to combine.Orzo Salad Process Photo 3

Notes

  • Orzo: You can easily make this recipe gluten-free by using gluten-free orzo or rice instead. For more information, see the section above titled “Make it Gluten-Free.”
  • Vegetable Broth: Feel free to use chicken broth instead of vegetable broth in this recipe.

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30 Minutes or Less

One-Pot Lemon Pasta (Vegan, Gluten-Free)

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Close up image of lemon pasta with parsley on top.

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more, hehe) of white wine create the most delicious sauce for this pasta dish. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Lemon pasta on a plate sprinkled with parsley and a side fo white wine.

I created this recipe for the lazy girl in me. She comes out every so often, especially on weekday nights when all I wanna do is melt into my couch with a bowl of chips and call it a day. Though because I know a bowl of chips isn’t enough to keep me full through the night – trust me, I’ve tried – I needed something filling, yet super easy to make.

I’ve had my sights set on a lemon pasta recipe for a while now. With the weather (finally!) getting warmer, I’ve been craving fresh, bright, citrusy foods. I’m at a point where I buy a bag of both lemons and limes every week at the grocery store and squeeze them over all my food and into my water. So the idea of combining my most current-favorite thing, lemon, and my always-favorite thing, pasta, was a no-brainer. I knew I wanted to keep my lemon pasta simple, and above all else EASY, so I settled on a one-pot dinner with just eight ingredients (one being salt). This one-pot lemon pasta has truly changed my lazy little life, and I’m sure it will yours too!

What You Need To Make One-Pot Lemon Pasta

Gluten-Free Pasta – Use whatever gluten-free pasta you’d like in this recipe. Any shape or brand will do! I used the Jovial Brown Rice Farfalle (aka Bow Tie) Pasta and highly recommend it. If you’re not gluten-free, feel free to use regular pasta instead.

Coconut Milk – Makes for an incredibly light and creamy sauce, but doesn’t taste like coconut. You could use any non-dairy milk you’d like in this recipe, but I love coconut milk for how nice and thick it is. If you’re not vegan/dairy-free, you can use heavy cream instead.

Vegetable Broth – Using broth instead of water in this recipe adds that much more flavor. It doesn’t have to be vegetable broth, though. If you’re not vegan, chicken broth works too.

Dry White Wine – I love the brightness a nice dry white wine adds to recipes. Sauvignon Blanc or Pinot Grigio work best in this recipe, or anything with “crisp” in the description. And if cooking with wine isn’t your thing, use one more cup of broth instead.

Lemon – Duh! Use plenty of lemon in this recipe. I know the recipe says 3 tablespoons, but I almost always add more. To get the juiciest lemon possible, push down with your palm and roll it across your countertop a few times. Then slice it open, squeeze the juice into a glass, and remove any seeds before using it in this recipe.

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use heavy cream instead of coconut milk and add 1/2 cup of parmesan cheese at the end!
  • Add Protein: Grilled chicken or sautéed shrimp would taste great over this one-pot lemon pasta.
One-Pot Lemon Pasta (V/GF)
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One-Pot Lemon Pasta (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Cooking time

15

minutes
Total time

15

minutes

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more hehe) of white wine create the most delicious sauce for this pasta recipe. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Ingredients

  • 1 Tablespoon Olive Oil, see Notes

  • 3 Garlic Cloves, minced

  • 12 Ounces Gluten-Free Pasta

  • 2 Teaspoons Salt

  • 1 Cup Coconut Milk, see Notes

  • 2 1/2 Cups Vegetable Broth, see Notes

  • 1 Cup Dry White Wine, see Notes

  • 3 Tablespoons Lemon Juice

  • 1 Teaspoon Lemon Zest

Directions

  • Add the olive oil and garlic to a large pot over medium heat, cook for 2-3 minutes.
  • Add in the pasta, salt, coconut milk, vegetable broth, and white wine. Bring to a boil and cook for 12 minutes or until pasta is al dente.
  • Turn off the heat, add in the lemon juice and zest, then stir to combine. Taste and adjust seasoning as desired.

Recipe Video

Notes

  • Olive Oil: You can use butter instead of olive oil.
  • Coconut Milk: If not vegan/dairy-free, use heavy cream instead.
  • Vegetable Broth: Chicken broth also works in this recipe!
  • White Wine: If you’d like to make this recipe without wine, use an extra one cup of broth instead.

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30 Minutes or Less

Pasta Primavera (V/GF)

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Pasta Primavera

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Pasta Primavera

Nothing gets me excited for warmer weather quite like a big ole’ bowl of pasta primavera. What I love most about this dish, is it’s easy to customize with whatever fresh veggies you have on-hand! This recipe is perfectly seasoned with tons of bright lemon juice and a delicious combination of dried and fresh herbs. I really can’t get enough of this stuff in the spring and summer. My favorite thing to do is make a HUGE batch of pasta primavera and enjoy it allllll week long. It’s the perfect quick, easy and healthy lunch or dinner!

What You Need To Make Pasta Primavera

Gluten-Free Pasta – You can of course use whatever pasta you’d like in this recipe. I prefer either a penne or farfalle (bow-ties) in my pasta primavera, but really any shape will work. And for my gluten-free people, Jovial Brown Rice Pasta is, and always will be my number one – but go ahead use your favorite gluten-free pasta!

Dried Italian Herbs – Using dried Italian herbs in your pasta primavera will make your life so much easier. It’s the difference between having to purchase four or five separate bottles of dried herbs at the store, versus just buying one bottle with all four or five herbs mixed in it. Also, if you don’t have dried Italian herbs in your kitchen, do yourself a favor and get some – I cook with these herbs often.

Peas – Both fresh and frozen peas will work in this recipe. I used frozen because it’s easier, but if you can get your hands on fresh peas, go ahead and use those! Regardless of which type you’re using, just throw them straight into the recipe – no need to defrost frozen peas ahead of time.

Lemon Juice – I loooooove the taste of lemon in my pasta primavera. Though if lemon’s not your thing, you can cut the amount in this recipe in half. But if you’re like me, feel free to add an extra tablespoon or two of lemon juice to this recipe.

Fresh Parsley or Basil – I’ve made this recipe using both types of fresh herbs and they were equally as incredible. This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

Adjust This Recipe To Your Dietary Needs

  • Make it Low-Carb: Use your favorite high-protein lentil or chickpea pasta in this recipe to make it higher in protein and lower in carbs.
  • Add Dairy: If you’re not dairy-free, sprinkle a little parmesan cheese on top of your finished dish.
  • Make it Paleo: Toss your cooked vegetables with some zucchini noodles for a paleo pasta primavera!
Pasta Primavera (V/GF)
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Pasta Primavera (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: Italian/AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Ingredients

  • 12 Ounces Gluten-Free Pasta, see NOTES

  • 2 Tablespoons Olive Oil

  • 1 Yellow Onion, chopped

  • 8 Ounces Asparagus, cut into 1 1/2-inch pieces

  • 1 Yellow Bell Pepper, cut into strips

  • 1 Red Bell Pepper, cut into strips

  • 1 Zucchini, chopped

  • 1 Yellow Squash, chopped

  • 1 Cup Peas

  • 3 Garlic Cloves, minced

  • 1 Tablespoon Dried Italian Herbs

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

  • 1 Cup Grape Tomatoes, halved

  • 2 Tablespoons Lemon Juice

  • 1/4 Cup Fresh Parsley or Basil, chopped

Directions

  • Cook pasta according to the package directions (don’t forget to salt your pasta water!).Pasta Primavera Process Photo 1
  • While the pasta cooks, heat the olive oil in a large pot or skillet. Add in the onion and cook until soft, about 5 minutes.Pasta Primavera Process Photo 2
  • Add in the asparagus, yellow bell pepper, and red bell pepper – cook for 2-3 more minutes.Pasta Primavera Process Photo 3
  • Add in the zucchini, squash, peas, garlic, Italian herb, salt, and pepper. Mix to combine and cook for 2-3 minutes.Pasta Primavera Process Photo 4
  • Turn off the heat, add in your cooked pasta, grape tomatoes, lemon juice, and parsley.Pasta Primavera Process Photo 5

Notes

  • Gluten-Free Pasta: I use and love Jovial Brown Rice Farfalle Pasta in this recipe, but any gluten-free pasta will work.
  • Feel free to add in or remove any vegetables you’d like. The point of this pasta is to be loaded with your favorite fresh vegetables. Have fun with this recipe and don’t be scared to make it your own!

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