Baked Tortilla Chips – Virtual
Servings
2Serving 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
| 2 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1 spray Spray olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper (or other spices) |
Instructions
Cut each tortilla into 8 pie-shaped slices and spread onto baking sheets in a single layer.
Lightly spray both sides with cooking oil.
Sprinkle the salt over the tortilla slices and add pepper (or your spice of choice) to taste.
Bake for 10 to 14 minutes or until chips start to turn light brown.
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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.