Baked Tortilla Chips
Servings
12Serving size
8 chips (1 whole tortilla)This recipe can easily be multiplied, and cooked tortilla chips will keep well, tightly sealed in a ziplock bag, just 2-3 days. They are best fresh.
Ingredients
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 2 tsp. Olive oil |
| 1/4 tsp. Salt |
Instructions
Cut each tortilla into 8 wedges and add to a large bowl.
Drizzle the oil over the tortillas. Gently toss the tortillas until they are evenly coated in oil.
Add salt and seasonings to bowl and toss to coat. (Optional Method: Grind salt and spices in a spice grinder or mortar and pestle. This will help them to stick better and create a more even coating.)
Spread tortillas evenly on a baking sheet lined with parchment paper. Try to avoid overlapping the chips.
Bake for 10 to 14 minutes or until chips start to turn light brown on the edges.
Allow to cool before serving - the chips will continue to crisp up as they cool down.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These tortilla chips are fantastic. Much crispier than the ones you buy in a bag, and you can flavor them with anything you wish: chili powder, cumin, Creole seasoning, salt, pepper, curry powder, garam masala – the list is endless. They are a snap to make and a lot cheaper than store bought chips.