Garden of Eatin' Blue Chips Corn Tortilla Chips Description
Larger Cut, Great for Dipping
Made with Organic Blue Corn and Expeller Pressed Oil
No Hydrogenated Oil, Artificial Flavors, or Artificial Preservatives
Non-GMO Project Verified & Gluten Free
Garden of Eatin’ Blue Corn Tortilla Chips are made to bring color to any occasion, simply enjoy on their own or with your favorite dip! The uniquely hearty texture and true-blue corn flavor brings out the snack connoisseur in all of us – for an experience that will reaffirm your love of wholesome snacking. Made from organic blue corn, wholesome garden ingredients and expeller-pressed oils, our chips deliver the perfect combination of flavor and crunch to bring out the best in your favorite dips and salsas – taking good old “chips and dip” to a delicious new level.
Gluten, hydrogenated oils, artificial flavors, artificial preservatives, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 oz (28 g)
Servings per Container: 22
|Amount Per Serving||% Daily Value|
|Total Fat||7 g||9%|
| Saturated Fat||1 g||4%|
| Trans Fat||0 g||*|
|Total Carbohydrate||17 g||6%|
| Dietary Fiber||2 g||7%|
|Vitamin D||0 mcg||0%|
*Daily value not established.
Other Ingredients: Organic blue corn, expeller pressed canola oil and/or safflower oil and/or sunflower oil, sea salt.
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Taco Salad with Walnut Meat
Where’s the beef? Not in this taco salad! This recipe features a healthy, plant-based alternative as the “meaty” filling. Made from walnuts, sundried tomatoes and zesty spices, the hearty vegetarian mixture is perfect for those avoiding meat when Taco Tuesday rolls around. Pile walnut meat and greens high on top of tortilla chips and add your favorite toppings, like avocado, nutritional yeast and vegan sour cream, for a dish that really gets the fiesta started.
Taco Salad with Walnut Meat
Macros per serving: 468 calories | 43.1 g total fat | 20.5 g carbs | 13.1 g fiber | 11.7 g protein
8 cups mixed greens, such as kale, spinach, lettuce
1 avocado, sliced
1 Tbsp. nutritional yeast
1½ cups walnuts
1 cup sundried tomatoes
2 Tbsp. extra virgin olive oil
1 tsp. sage
1 tsp. fennel seeds
1 tsp. cumin
1 tsp. thyme
1 tsp. rosemary
1 tsp. oregano
1 tsp. salt
Pinch black pepper
Pinch cayenne pepper
- In a high-speed blender, combine all taco filling ingredients and process until desired texture.
- To assemble, fill a bowl with tortilla chips and add a layer of greens. Spoon the filling on top and add avocado and nutritional yeast.
- Serve with vegan sour cream or drizzle with olive oil and lemon.