Ever eaten an entire bag of those name-brand "hint of lime" tortilla chips? Yep, me, too. My unhappy tongue after that zesty assault was a counterpoint to the easy-to-indulge chips. Luckily, my paleo days are underway and I have a new lime obsession: Grain Free Cassava Lime Tortilla chips from Siete Foods. Unlike that other brand, these are delicate and lightly dusted, keeping your tastebuds AND tongue happy bite after bite. Baked with avocado oil, you can dunk them into guacamole for the ultimate 1-2 punch, or just imagine the creamy green dip as your hand dives back into the bag, over and over. Dump your guilty corn tortilla chip habit for good!
Boy do I loves me some guacamole, some hummus, some salsa, some baba ghanoush, basically anything you can dip other crunchy things into. We all know that standard chips, while gluten-free (most of them), are still bathed in bad-for-you oils and filled up with grains using GMO plants and likely lots of pesticides to boot. But today is your lucky day and week and year. You have Siete Grain Free Cassava tortilla chips to rescue you from yet another platter of baby carrots for that hummus dip.
To get a zesty party going in your mouth, choose their spirited flavor: Lime. This savory dusted chip carries the hint of complexity from the cassava and chia seeds along with a dose of tart lime oil and ample salt. Each chip is thin with a light crunch and delicateness that won't hold a full load of guacamole, but that's OK. Think of it as a way to ensure your guac doesn't run out before the chips do.
The Lime flavor is also perfect for lots of chip-based recipes that could use that hint of lime for good: crouton-like topping for salads or baked veggies, a crumble on top of guacamole, or the basis for your perfect taco dip recipe. It also makes a wonderful breading for fried avocado slices. Yow.
Here's the thing about Cassava: it is going to be a food of the future (that and crickets). Acre for acre, cassava crops can produce double the calories as rice, wheat, or corn. It's been a staple crop in South America for thousands of years and is a worthy addition to the modern paleo diet.
Cassava also needs some TLC to get it ready to eat: the skin of the root contains cyanogenic compounds, so tribes who ate the root on a daily basis would peel, soak, press, dry, and/or bake the cassava to ensure its safety. Modern processing techniques, like those used for the cassava in Siete tortillas, have turned this art into a science. All of this cassava is processed into flour in a modern facility designed to produce high-quality, ultra-safe, nutrient-dense cassava flour.
Because Siete uses the entire cassava root in the milling of the flour, this adds some awesome toothyness to the tortilla chips: just perfect for a chip. When searching for the perfect cassava flour, Siete chose a greater variety of texture in order to retain the root's high-fiber content. The milling of super-fine cassava flour results in the loss of the diverse nutritional profile that makes cassava such an attractive option in the first place.
Here's the meat of this oh-so-amazing chip: cassava. Otherwise known as yuca, otherwise known as tapioca, this starchy root has nutrients out the wazoo. Here are just a few: significant amounts of calcium, phosphorus, manganese, iron and potassium, and a moderate amount of protein. Other "bonus" nutrients: Vitamin B3 and Vitamin C. Eat up!
The proteins that cassava does contain are optimized for human consumption. Cassava root can have up to a fifty-fifty ratio of whole proteins to free amino acids. This high ratio of amino acids to free proteins results in specialized health effects, and cassava contains a number of recommended amino acids.
Not only is cassava anti-inflammatory and gluten-free, but it actually aids in the digestive process. Recent research suggests that cassava is a gut-friendly prebiotic1. Prebiotics are foods that build a venue and promote a party for beneficial bacteria, while serving as a bouncer for shady characters like E-Coli 1572.
Coconut flour is an excellent source of dietary fiber that facilitates healthy digestion and absorption of vitamins and minerals. It is also low in sodium, digestible carbohydrates, and very low in cholesterol. High in protein, coconut flour is a healthy, non-grain, alternative to wheat and other grain flours. Since it contains no gluten, Coconut flour makes an excellent allergen-free baking ingredient.
Coconut flour can be a great alternative to traditional flours, at about half the glycemic index of wheat flour. Because it`s full of fiber and low in digestible carbohydrates, coconut flour has a more gentle impact on blood glucose.
Chia is the ancient super food of the Aztecs who valued it more highly than gold. Chia typically contains 20% protein, 34% oil, and 25% dietary fibre. It is also the highest Omega-3 nutrient source found in nature with perfectly balanced Omega 3, 6, 9 profiles and ratios. This recently revived oil seed crop is considered a perfect food because it‘s one of the few vegetarian sources of complete protein. Chia seeds are loaded with antioxidants, calcium, and other vitamins and minerals. They provide stamina, endurance and reduce cravings, because chia seeds absorb so much water and have high soluble fibre levels that help release natural, unrefined carbohydrate energy slowly into the bloodstream.
You could just find your favorite guacamole recipe and get started, or reach for a jar of salsa (Yai's, perhaps?). Or, just do as I did the first few snack sessions: munch and enjoy right out of the bag. Want to get even more out of the box?
As told by Veronica Garza, co-founder: "Siete Family Foods was born when my family helped me overcome a series of major health challenges. As a teenager, I was diagnosed with multiple debilitating autoimmune conditions that almost wrecked my life. I was fatigued, overweight, and depressed.
But with my family’s love and support, I was able to get better. Together, our family of seven (siete!) started exercising in my parents’ backyard, and we even opened up our own CrossFit gym.
We began learning about the ways that food can either heal or harm us. At my brother's urging, I decided to adopt a low-inflammation, grain-free diet, and my whole family chose to join me for the journey.
As a Mexican-American family from South Texas, the tacos and fajitas that we used to enjoy on flour and corn tortillas just didn’t taste the same on a lettuce leaf! So I began making grain-free tortillas for my family, and they loved them. I knew we had something really special when my Grandma Campos told me that my tortillas tasted better than the homemade flour tortillas she’d made for decades!"
Yes, yes, and holy-wow-awesome YES. Enjoy!
There are really two answers to that question. In the unopened bag, about 5 months. Plenty of time for purchasing, brief storage, and then noshing. Once opened, this question probably isn't important because they will be gone fast! Honestly, I've kept them 'chip clipped' for a week and they are great.