Very delicious! You can enjoy them plain, with a savory or sweet dip, or as “fall nachos.”

• Harvest Pumpkin tortilla chips are as good as eating a cookie. Deftly spiced with cinnamon, clove, allspice and nutmeg (and a touch of cane sugar), stone ground corn is mixed with pumpkin, spices, sea salt.
• Sweet Potato tortilla chips, which are made with a touch of sugar, can be served with fruit salsa, raspberry jam or apple butter; served with ginger snap dip, or instead of cookies with vanilla ice cream.

The all natural line is certified gluten free, certified vegan and OU kosher. The snack contains 19 grams of whole grains per serving. (The USDA recommends 48 grams of whole grains daily.)
 
RECIPE #1: GINGERSNAP DIP

This recipe, adapted from Taste Of Home, makes a “dessert dip.” For a less sweet dip, cut the sugar in half or eliminate it entirely.

Sweet Potato and Harvest Pumpkin tortilla chips from Food Should Taste Good. Photo by Hannah Kaminsky | THE NIBBLE.

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 2 teaspoons pumpkin pie spice*
• 1 carton (8 ounces) plain Greek yogurt
• 1 package (16 ounces) gingersnaps

 
 
*You can combine equal amounts of allspice, cinnamon, clove and nutmeg or adapt the spices and proportions to your preferences.>
 
Preparation

1. BEAT the cream cheese, confectioners’ sugar and pumpkin pie spice in a small bowl until fluffy. Beat in the yogurt.

2. REFRIGERATE until ready to serve.

Biscoff Spread looks like peanut butter but smells like gingerbread and is nut-free. It is made from spice cookies, called spéculoos cookies in Belgium, where they are the national cookie—a variation of gingerbread. (The cookies are called Belgian spice cookies in the U.S.)

The name Biscoff is a combination of “biscuits and coffee,” a nod to enjoying the cookies with your cup of java. The spread, a NIBBLE Top Pick Of The Week, was the winner of a recipe competition in Belgium that was held by the largest producer of the cookies. The winning concept: Grind the cookies into a “cookie spread” that can be enjoyed an alternative to Nutella or peanut butter.

Biscoff Spread is available at supermarkets nationwide and onlineonline; Trader Joe’s sells a private label version called Cookie Spread. In Europe, the generic version is called spéculoos spread.

This recipe, which was originally developed for dipping fruit and cookies, is equally delicious with pumpkin and sweet potato tortilla chips.

• 1/4 cup Biscoff Spread
• 1 container plain lowfat yogurt (6 ounces or 3/4 cup)†
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Plus

 
Optional Fruit To Serve Alongside The Chips

• 1 red apple, washed and cored, cut into 1/4-inch thick slices
• 1 small banana, peeled, cut into 1-inch slices
• 1 cup whole or halved strawberries, washed and dried
• 1 ripe pear, washed, dried and cut into 1/4-inch thick slices, or other favorite dipping fruit

 
†Or, use lowfat vanilla yogurt and omit the vanilla extract.
 
Preparation

1. WHISK together the Biscoff Spread and yogurt until smooth.

2. WHISK in vanilla and cinnamon. Place in small serving bowl. Serve with chips and optional fruit.