Chili and Spinach Corn Chips

1 pound ground beef, cooked (can leave out if vegetarian)

2 cloves garlic, chopped

8 ounces tomato sauce

2 Tablespoons chili powder

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

1 teaspoon salt

1/4 cup gluten free flour (or potato flour)

1 can red kidney beans

1 can white kidney beans

Cook ground beef. Add to stockpot with above remaining ingredients. Cook until hot and flavorful. 

Spinach Corn Chips

1 cup frozen spinach

1/4 cup olive oil

1 teaspoon salt 

1/2 - 1 cup masa corn flour

Mix together and add water until desired consistency is reached. You want it to be thicker than pancake batter, pourable and spreadable to a thin layer. Spread batter onto an oiled jelly roll pan. You want it to be thin. Bake at 350° for 45 minutes or until hard. Break apart into chips. 


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