“Cheesy” Tortilla Chips

Servings

Serving size

8 chips (1 whole tortilla)

COOKING TIME

30 Minutes

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 (or canola oil)

1/8 tsp. Onion powder

1/8 tsp. Garlic powder

1/16 tsp. Paprika

1/16 tsp. Salt

3/4 tsp. Specialty Spice (nutritional yeast)

Instructions

Gather all ingredients and equipment. Preheat oven to 325°F (165°C).

Cut the corn tortillas into 8 equal sized triangles each.

Using the cooking spray, spray the inside surface of the bowl. Place the tortilla triangles into the bowl, and then give one 3 second spray over the surface of the triangles. Toss gently.

Spread the tortilla triangles in a single layer on a baking sheet. Place the tortillas in the oven and bake for 10 minutes or until the edges begin to brown and the tortillas are crisp. Note: the chips will continue to harden after you take them out of the oven.

In a small bowl, combine the onion powder, garlic powder, paprika, salt, and nutritional yeast.

Optional: Using a spice grinder or mortar & pestle, grind all of the spices together until a fine powder is formed.

Place the baked chips in a medium bowl. Using the cooking spray, gently spray the chips with an even coating of oil. Cover the chips in half of the spice mixture. Then toss and use the remaining seasoning in order to have an even amount of spices on each chip.