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delia creates

tortilla chip leaves

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My kids and I went out this morning to pick some autumn leaves. I was expecting more color but our outing was premature. We found a few trees that have turned but our canyon wasn’t quite ablaze with Fall like I thought it would be.

When we got home we decided to make our own Fall leaves to eat!

I saw something similar to this in Family Fun, I think, last year. I was lazy and didn’t look up their instructions which I think used wonton wrappers so this is us winging it. : )

Cook your tortillas…if you buy the best store bought tortillas ever! – Tortilla Land Tortillas. They are raw when you buy them. The link I used is for Amazon. Don’t worry…I don’t buy them for $15/pack. I buy them as a double pack at Sam’s for about $6.
I am sure regular tortillas would work fine as well. Four 10 inch tortillas was plenty to fill one cookie sheet.

Spray a cookie sheet with oil and prep your “dyes” by setting out pie pans.
For the red {which really looked hot pink} pour in the juice from one can of pickled beets – yum.
For the brown we used soy sauce.

This is how my kitchen often ends up looking… My kids crafts running into all the cooking supplies. It kind of gives me hives looking at it now but it keeps them happy, busy and semi-involved, so I tolerate it.聽 They are doing leaf rubbings with the leaves we collected.

Cut out leaf shapes and soak them in your natural food dyes. It only takes a couple seconds for the dye to take. Especially with the soy sauce, a little goes a long way.

Lay them out on the cookie sheet.

Bake at 350 degrees for about 12-14 minutes, depending on how crispy you want them. Turn them over about 2/3 of the way through the baking time so everything crisps up evenly.

Pair it with your favorite dipping sauce. I used my homemade bottled salsa, but I kept thinking how good these would be with some hummus…especially the soy sauce ones.

聽

And dig in.

No salt is needed. The “dyes” add plenty of sodium and flavor.

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